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Dessert

Peach Fritters

A batter of eggs, milk, flour, baking powder, and salt is folded with sliced peaches and fried until golden, then sprinkled with sugar.

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

Why it works: Milk and peach work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 781 recipes. Both carry phellandrene, which smells minty. The science ↓

Peach Fritters

Ingredients

Directions

Make the batter

  1. Beat the egg yolks and whites separately.

  2. Combine milk, flour, baking powder, and salt to make a batter.

  3. Fold in the stiffened egg whites alternately with the flour mixture.

  4. Stir in the sliced peaches.

Fry and serve

  1. Heat Cottolene in a pan over medium‑high heat.

  2. Drop spoonfuls of batter into the hot oil.

  3. Fry until golden brown, then remove and drain on paper towels.

  4. Sprinkle with sugar while hot.

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 + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Eggs
Whipped whites give the batter lift and a light, airy texture.
All-purpose flour
Provides the structure that holds the fritter together as it sets.
Baking powder
Releases gas in the batter, helping the fritters rise and stay tender.
Milk
Hydrates the flour and gives the batter its fluid, tender body.
Peaches
Add moisture, fruity sweetness, and pockets of juice within the fritter.

The step that matters

Fold in the egg whites gently. Whipped egg whites hold the air that makes the fritters light. Overmixing or deflating them makes the batter dense and heavy, so fold gently and alternate with the flour mixture.

Swap the peach

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

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

Fit is the average pairing score against egg, milk, flour, sugar. 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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