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Pineapple Fritters

Fried pineapple slices coated in batter, served with fruit juice sauce or powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Pineapple Fritters

Ingredients

Directions

Prepare

  1. Drain the slices of canned pineapple from the liquid.

  2. Dip each slice in the batter.

Fry and serve

  1. Fry in hot fat until golden brown.

  2. Drain on soft brown paper.

  3. Serve with fruit juice sauce or sprinkle with powdered sugar.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + pineappletop 12% of all pairs
    Smell alikemoderate
    Cooked together885 recipes

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

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

Bread flour
Forms the main structure of the batter coating as it cooks.
Egg
Binds the batter and helps it set firm around the fruit when fried.
Baking powder
Releases gas in the batter so the coating puffs up and becomes light.
Milk
Adds moisture and loosens the flour into a coating batter.
Melted butter
Adds fat that tenderises the batter and adds richness and flavour.
Fine sugar
Sweetens the batter and helps the coating brown in the hot fat.

The step that matters

Fry in hot fat until golden brown. Hot fat sets the batter quickly so the fritter browns without soaking up much oil. Cool fat lets the coating absorb grease and turn heavy. Draining the pineapple well first keeps excess juice from thinning the batter.

Swap the pineapple

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

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

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

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