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Dessert

Peach Fritters

A batter of milk, flour, eggs, and peaches fried in lard, served with a frothy peach‑juice sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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. Combine milk, sifted flour, salt, and 4 beaten eggs in a bowl, reserving the whites of 2 eggs.

  2. Beat the mixture to a stiff batter.

  3. Stir in the peaches.

Fry and serve

  1. Heat lard in a pan and drop large spoonfuls of the batter into the hot lard to fry until golden.

  2. Beat the reserved egg whites to a stiff froth and mix with the peach juice and sugar to taste.

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. Flour + eggtop 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
Bind the batter and add structure as they set during frying.
Sifted flour
Provides the starch that thickens the batter and gives the fritters body.
Milk
Loosens the batter and adds moisture and tenderness.
Peaches
Add fruit flavour and moisture to the batter.

The step that matters

Frying the batter in hot lard. If the lard is not hot enough, the batter absorbs fat and turns greasy instead of forming a crisp, golden crust. Hot fat sets the outside quickly while the inside cooks through.

Swap the peach

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

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

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