Skip to main content
Dessert

Pine-apple Fritters

Fried pineapple pieces coated in a sweet batter, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Pine-apple Fritters

Ingredients

Directions

Prepare the pineapple

  1. Sprinkle pineapple slices with sugar and let stand for 3 to 4 hours.

Make the batter

  1. In a bowl, stir melted butter into flour, add salt, and enough warm milk to make a batter that drops from a spoon.

  2. Beat in the yolks of the eggs, then fold in the beaten egg whites.

  3. Gently mix the pineapple into the batter.

Fry and serve

  1. Fry pieces in hot lard for 7 to 8 minutes until golden.

  2. Drain on blotting paper, sift sugar over, and serve hot.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pineapple + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together885 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Eggs
Yolks enrich the batter and the whites, beaten and folded in, lighten it for a airy texture.
Flour
Provides the structure that holds the batter together around the pineapple while it fries.
Pineapple
Supplies moisture and fruity sweetness that stays juicy inside the crisp coating.
Sugar
Sweetens the pineapple and, sprinkled on top, adds sweetness and a finishing touch.
Melted butter
Adds fat for richness and a tender texture in the batter.

The step that matters

Folding in the beaten egg whites. Fold gently so the whites keep their air. Stirring hard deflates them, leaving the fritters denser and less light.

Swap the pineapple

How well each one fits the dish's main ingredients (sugar, butter, flour, milk, egg):

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

Fit is the average pairing score against sugar, butter, flour, milk, egg. 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

Pineapple SherbetPineapple Sherbet116 recipesPineapple PuddingPineapple Pudding72 recipesPineapple CreamPineapple Cream58 recipesPineapple JellyPineapple Jelly39 recipes