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Rice Fritters

Rice fritters made with lemon rind, milk, sugar, rice, brandy, egg yolks, bread crumbs, fried in lard and dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Rice Fritters

Why it works: Lemon and rice are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,366 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Rice Fritters

Ingredients

Directions

Prepare the rice

  1. Pare the rind of the lemon very thin.

  2. Boil the lemon rind in milk with sugar and rice until the rice is soft.

  3. Remove the lemon peel.

  4. Beat the rice with brandy.

Shape and coat

  1. Shape the mixture into fritters.

  2. Brush the fritters with egg yolks and cover them with bread crumbs.

Fry and serve

  1. Fry the fritters in lard until golden.

  2. Dust with fine 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.

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. Lemon + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

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

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Brandy + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together976 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Brandy + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

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

What each ingredient does

Rice
Cooked soft and beaten, it forms the starchy body that holds the fritters together.
Egg yolks
Brushed on the outside, they help the bread crumbs adhere and brown during frying.
Bread crumbs
Form a crisp, golden coating that contrasts with the soft rice inside.
Sugar
Sweetens the rice as it cooks and adds to the golden browning of the crust.
Brandy
Adds aroma and flavour to the rice mixture.

The step that matters

Fry the fritters in lard until golden. Frying at a steady heat browns the crumb coating before the soft rice inside overheats or the coating burns. Too cool a fat lets the fritters absorb grease and turn soggy.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, rice, brandy, egg, bread):

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

Fit is the average pairing score against sugar, rice, brandy, egg, bread. 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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