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Pineapple Fritters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Pineapple and apple match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 530 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Pineapple Fritters

Ingredients

Directions

  1. Prepare a batter similar to that used for apple fritters.

  2. Peel the pineapple and cut it into slices ¼ inch thick.

  3. Cut the slices in half.

  4. Dip the pineapple pieces into the batter.

  5. Fry the battered pineapple until golden brown.

  6. Serve warm.

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. Pineapple + appletop 4% of all pairs
    Smell alikestrong
    Cooked together530 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

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