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Rice Fritters

Rice fritters are fried cakes made from cooked rice, eggs, and flour.

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

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rice Fritters

Ingredients

Directions

Prepare the batter

  1. Boil the rice and let it cool.

  2. In a bowl, mix the cooked rice with the eggs.

  3. Dredge the mixture in flour.

Fry and serve

  1. Heat oil in a pan and drop spoonfuls of the batter into the hot oil.

  2. Fry until golden brown, stirring constantly.

  3. Serve with sugar and wine, or make a sauce with butter and wine.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter 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

Cooked rice
Forms the bulk of each fritter and gives the batter its body.
Eggs
Bind the rice together so the fritters hold their shape while frying.
Flour
Dries the surface and helps the fritters brown and crisp in the oil.
Butter
Adds richness and a smooth, savoury flavour to the sauce.
Wine
Adds acidity and aroma to the serving sauce.

The step that matters

Frying in hot oil. The oil must be hot before the spoonfuls go in. Hot oil sets and browns the outside quickly, so the fritters hold their shape and absorb less oil.

“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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