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Hot Bread Fritters

A fried batter made from soaked stale bread, milk, eggs, flour, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Hot Bread Fritters

Ingredients

Directions

Make the batter

  1. Soak the stale bread in water until soft.

  2. In a bowl, combine the soaked bread, sweet milk, beaten eggs, flour, and baking powder. Mix well until smooth.

Fry and serve

  1. Heat a greased skillet over medium heat.

  2. Drop spoonfuls of the batter into the skillet and fry until golden brown on both sides.

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

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour 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

Stale bread
Soaked until soft, it adds body and moisture to the batter.
Eggs
Bind the batter and help set the fritters as they cook.
Flour
Provides structure so the fritters hold their shape when fried.
Baking powder
Releases gas in the batter, helping the fritters rise and become light.
Sweet milk
Adds moisture and richness, and helps the browning of the surface.

The step that matters

Frying over medium heat until golden on both sides. Medium heat lets the centre cook through before the outside browns too far. Too hot and the surface burns while the inside stays raw; too cool and the fritters soak up oil and turn greasy.

“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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