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Pine-apple Fritters

Fried pineapple slices coated in a batter of eggs, milk, flour, and salt, dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pineapple and milk work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 885 recipes. Both carry methyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Pine-apple Fritters

Ingredients

Directions

Make the batter

  1. Make a batter by beating the yolks of 3 eggs, then mix in ½ cup milk, ¼ teaspoon salt, and 4 ounces flour.

Prepare the pineapple

  1. Pare the pineapple and cut it into slices ¼ inch thick, then cut the slices in half.

Fry and serve

  1. Dip the pineapple pieces into the batter and fry them in hot oil until golden brown.

  2. Dust 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.

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 + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together885 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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
Egg yolks enrich the batter and help it bind and brown when fried.
Flour
Forms the structure of the batter so it coats the pineapple and sets when fried.
Milk
Adds moisture to the batter, loosening it into a coating consistency.
Pineapple
Provides the sweet, juicy fruit that is the main flavor of the fritters.

The step that matters

Frying in hot oil. If the oil is not hot enough, the batter absorbs oil and turns greasy instead of crisping and turning golden brown. Hot oil sets the coating quickly, keeping the fruit inside moist.

Swap the pineapple

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

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

Fit is the average pairing score against milk, egg, 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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