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Dessert

Milk Fritters

Milk fritters are fried batter made from flour, milk, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Milk Fritters

Ingredients

Directions

Make the batter

  1. Heat the lard in a pan until it boils.

  2. Mix half of the flour with the milk in a bowl to make a batter, stirring continuously.

  3. Boil the mixture for a few minutes, then remove from heat.

  4. Stir in the remaining flour, eggs, and salt until well combined.

Fry

  1. Drop spoonfuls of the batter into the boiling lard and fry until light brown.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and milk 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

All-purpose flour
Provides the starch and gluten network that gives the fritters their body.
Milk
Supplies the liquid that hydrates the flour and keeps the batter moist.
Eggs
Add structure as they set and help bind the batter together.
Lard
Conducts heat to cook the batter and browns the outside of the fritters.

The step that matters

Drop spoonfuls of the batter into the boiling lard and fry until light brown.. The lard must be hot enough when the batter goes in. If it is too cool, the fritters absorb more fat and turn greasy instead of crisping and browning.

“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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