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Dessert

Apple Pancakes or Fritters

A fried apple dessert made with a thin batter of flour, egg yolks, and butter, flavored with brandy, wine, nutmeg, and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Flour and nutmeg are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 18,623 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Apple Pancakes or Fritters

Ingredients

Directions

Prepare the apples

  1. Combine apple slices with brandy, white wine, grated nutmeg, and powdered sugar.

  2. Let stand for several hours.

  3. Drain the apples.

Make the batter and fry

  1. Mix flour, salt, egg yolks, melted butter, and enough water to create a thin batter.

  2. Fold the apples into the batter, using one large spoonful of batter for each slice of apple.

  3. Heat fat in a pan.

  4. Fry the fritters quickly until golden brown.

  5. Drain the fritters on a sieve.

Serve

  1. Place them in a warm dish.

  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. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Apple + white winetop 8% of all pairs
    Smell alikemoderate
    Cooked together372 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Brandy + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together620 recipes

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

  5. Apple + brandytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,291 recipes

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

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

What each ingredient does

Flour
Forms the thin batter that coats each apple slice and sets into a crisp shell when fried.
Egg yolks
Enrich the batter, adding richness and helping it bind and brown.
Apples
Provide the fruity filling, softening slightly while the batter crisps around them.
Melted butter
Adds fat to the batter, tenderizing the crust and contributing a rich flavor.
Brandy
Adds aromatic flavor to the apples during their soak.

The step that matters

Fry the fritters quickly until golden brown. Frying at a high, steady heat sets the batter quickly so the crust crisps before the apple inside turns mushy and the fritter absorbs excess oil.

Swap the apple

How well each one fits the dish's main ingredients (flour, egg, butter, brandy, white wine, nutmeg, sugar):

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

Fit is the average pairing score against flour, egg, butter, brandy, white wine, nutmeg, 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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