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Dessert

Pineapple Fritters

A batter-based fried treat made with pineapple, flour, milk, eggs, and spices, dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Pineapple Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, combine flour, milk, and egg yolks to make a light batter.

  2. Beat egg whites until frothy and fold into the batter.

  3. Bruise pineapple slices into a pulp and stir into the batter along with nutmeg and cinnamon.

Fry and serve

  1. Heat a pan over medium heat and ladle batter into the pan to form fritters.

  2. Fry in fresh butter, turning once until golden brown and crisp.

  3. Remove fritters to a dish and sprinkle 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. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

All-purpose flour
Forms the structure of the batter so the fritters hold together when fried.
Egg yolks
Add richness and help bind the batter while setting during frying.
Egg whites
Whipped to a froth and folded in, they lighten the batter and add airiness.
Milk
Provides the liquid that hydrates the flour and gives the batter its loose texture.
Pineapple
Adds moisture, sweetness and fruity acidity to the batter.

The step that matters

Fold in the egg whites gently. Whipped egg whites trap air that gives the fritters lightness. Overmixing or deflating them against the batter leaves the fritters dense and flat.

“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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