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Dessert

Strawberry Fritters

Strawberry fritters are small fried cakes made with a stiff batter of flour, eggs, butter, milk, and strawberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Strawberry Fritters

Ingredients

Directions

Make the batter

  1. Mix flour, beaten eggs, melted butter, and enough milk to make a stiff pancake batter.

  2. Add a pinch of salt and beat well.

  3. Stir in the strawberries.

Fry and serve

  1. Drop spoonfuls of the batter into hot lard and fry until lightly browned.

  2. Drain on a sieve, cover with powdered sugar, and serve 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.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Coffee + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 help it set firm when fried.
Flour
Provides the structure that holds the fritter together.
Butter
Adds richness and a tender texture to the batter.
Strawberries
Add fruity moisture and sweetness inside the fritters.

The step that matters

Frying in hot lard. If the lard is not hot enough, the batter absorbs fat and turns greasy before the outside browns. Frying at a steady high heat sets the crust quickly and keeps the fritters light.

“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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