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Dessert

Jelly Fritters

Fried batter cakes topped with firm jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Jelly Fritters

Ingredients

Directions

Make the batter

  1. Beat eggs and milk together in a bowl.

  2. Gradually add flour until batter is light.

Fry and serve

  1. Heat lard or beef fat in a frying pan until boiling hot.

  2. Add batter by large spoonfuls, ensuring they are not too close together.

  3. Cook until one side is a delicate brown, then turn to cook the other side.

  4. Once done, transfer to a dish lined with a doily.

  5. Top each fritter with a dessert spoonful of firm jelly and serve.

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. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Wheat + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together319 recipes

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

  3. Milk + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Egg + wheattop 19% of all pairs
    Smell alikemoderate
    Cooked together2,225 recipes

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

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

What each ingredient does

Eggs
Bind the batter and add structure as they set during frying.
Wheat flour
Forms the gluten network that gives the fritters their body and structure.
Milk
Adds moisture to the batter and helps it brown through milk sugars.
Lard or beef fat
Conducts heat for frying and gives the fritters a rich flavour and crisp surface.

The step that matters

Keep the fat boiling hot before adding the batter. Hot fat sets the outside of each fritter quickly, so it browns rather than soaking up grease and turning heavy. Crowding the pan or using cool fat drops the temperature and makes them greasy.

“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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