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Dessert

Peach Fritters

A fried batter with peach pieces, served dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Peach Fritters

Why it works: Milk and peach work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 781 recipes. Both carry phellandrene, which smells minty. The science ↓

Peach Fritters

Ingredients

Directions

Make the batter

  1. Sift together flour, sugar, baking powder, and salt in a bowl.

  2. Beat the egg until light, then add milk and mix with the dry ingredients.

  3. Fold in the peach pieces.

Fry and serve

  1. Drop spoonfuls of the batter into hot oil and fry until golden.

  2. Drain on paper towels, sprinkle with powdered sugar, and serve.

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. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + peachtop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

All-purpose flour
Forms the structure of the batter that holds the fritters together.
Egg
Binds the batter and adds structure and richness as it sets in the hot oil.
Baking powder
Releases gas in the batter, helping the fritters puff and turn light.
Milk
Hydrates the flour and gives the batter a smooth, pourable texture.
Peaches
Add moisture, sweetness, and fruity aroma to the fritters.

The step that matters

Frying the batter in hot oil. If the oil is not hot enough, the batter absorbs oil and turns greasy instead of crisp and golden. Oil that is too hot browns the outside before the centre cooks through, so the fritters should be fried at a steady, moderate heat.

Swap the peach

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

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

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