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Rice Fritters

A fried batter of rice flour, milk, macaroons, sugar, lemon rind, eggs, and breadcrumbs, dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Rice Fritters

Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Fritters

Ingredients

Directions

Make the batter

  1. In a saucepan, combine milk, rice flour, crushed macaroons, sugar, and lemon rind to make a batter.

  2. Stir the mixture over medium heat until well combined.

  3. Remove from heat and stir in the beaten eggs; let the batter cool.

Fry and serve

  1. Once nearly cold, form the batter into balls.

  2. Roll the balls in bread crumbs and fry in hot oil until golden brown.

  3. Sprinkle with powdered sugar before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice flour
Forms the thick batter base that holds the fritters together.
Eggs
Bind the batter and set during cooking to give structure.
Milk
Hydrates the rice flour and gives the batter a soft, moist body.
Crushed macaroons
Add almond-like sweetness and flavor to the batter.
Sugar
Sweetens the batter and helps the outside brown when fried.

The step that matters

Let the batter cool until nearly cold before shaping. A warm, loose batter is too soft to form into balls and may fall apart in the oil. Cooling lets the starch and egg firm up so the balls hold their shape and fry evenly.

Swap the lemon

How well each one fits the dish's main ingredients (milk, rice, flour, sugar, egg, bread):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against milk, rice, flour, sugar, egg, bread. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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