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Bacon Fritters

Bacon fritters are rolled bacon coated in a batter and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bacon Fritters

Ingredients

Directions

Prepare the bacon

  1. Roll the bacon slices neatly and secure with thread.

  2. Parboil the rolls and allow them to cool.

Make the batter

  1. In a bowl, combine tepid water and oil.

  2. Gradually stir in flour and salt.

  3. Set the batter aside for at least an hour.

  4. Add baking powder and whisked egg white to the batter just before using.

Fry and serve

  1. Remove the thread from the bacon rolls.

  2. Dip the rolls into the batter.

  3. Fry the rolls in boiling fat.

  4. Serve the fritters on a very hot dish.

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.

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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Forms the structure of the batter that coats and holds the bacon rolls.
Egg white
Whisked in to add lightness and help the batter puff when fried.
Baking powder
Releases gas during frying, helping the batter rise and become airy.
Oil
Adds fat to the batter, tenderizing it and contributing to a crisp texture.
Thin slices of bacon
Provides the savory filling that is wrapped and fried inside the batter.

The step that matters

Add baking powder and whisked egg white just before using. Baking powder releases gas and egg white traps air; if the batter sits after they are added, the bubbles fade and the fritters fry up flat and dense.

“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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