Skip to main content
Main

Rice Fritters

Rice fritters are fried balls made from boiled rice, cracker crumbs, eggs, milk, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓
Rice Fritters

Why it works: Coconut and peanut match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 433 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Rice Fritters

Ingredients

Directions

Prepare

  1. Combine rice, cracker crumbs, sugar, olive oil (or coconut butter), salt, and cinnamon in a bowl.

  2. Add beaten eggs and scalded milk; mix well.

  3. Shape mixture into balls.

Fry and serve

  1. Roll each ball in beaten egg, then in cracker crumbs.

  2. Fry in hot oil or coconut butter until golden brown.

  3. Serve with peanut or almond butter.

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. Coconut + peanuttop 3% of all pairs
    Smell alikestrong
    Cooked together433 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Rice + coconuttop 3% of all pairs
    Smell alikestrong
    Cooked together1,063 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rice + peanuttop 4% of all pairs
    Smell alikestrong
    Cooked together670 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Rice + olivetop 6% of all pairs
    Smell alikestrong
    Cooked together4,994 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

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

What each ingredient does

Cold, well-boiled rice
Forms the bulk of the fritter and gives it a soft, tender interior.
Cracker crumbs
Bind the mixture and form a crisp, browned outer coating when fried.
Eggs
Bind the mixture together and help hold the balls in shape.
Scalded milk
Adds moisture and softness to the mixture.
Olive oil or coconut butter
Adds fat for flavor and richness in the mixture.

The step that matters

Shape and coat the balls before frying. The egg and cracker crumb coating forms a barrier that holds the balls together and browns in the hot fat. If the mixture is too wet or the balls are not well coated, they can break apart or absorb excess oil while frying.

Swap the peanut

How well each one fits the dish's main ingredients (rice, sugar, olive, cinnamon, egg, milk, coconut):

  1. Almondfits better
  2. Cashew nutfits better
  3. Chickpeafits better
  4. Peanutthe original

Fit is the average pairing score against rice, sugar, olive, cinnamon, egg, milk, coconut. 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.

You might also like

Steamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipesRice Flour SoupRice Flour Soup17 recipes