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Flaked Rice Fritters

A fried batter of flaked rice, flour, baking powder, salt, paprika, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Flaked Rice Fritters

Ingredients

Directions

Prepare the batter

  1. In a bowl, combine flaked rice, flour, baking powder, salt, and paprika.

  2. Stir in the milk until well mixed.

Fry

  1. Heat oil in a deep pan over medium-high heat.

  2. Drop spoonfuls of the mixture into the hot oil.

  3. Fry for about 5 minutes or until golden brown.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Flaked rice
Forms the bulk of the fritter, giving a light, crisp-edged texture when fried.
Flour
Adds structure to the batter so the fritters hold together in the oil.
Baking powder
Releases gas as it heats, helping the fritters puff and stay light.
Milk
Hydrates the dry ingredients into a batter and adds moisture and browning.

The step that matters

Drop spoonfuls into hot oil. Oil that is not hot enough lets the batter soak up grease and turn heavy. Hot oil sets the outside quickly, so the fritters brown well and stay crisp rather than 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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