Skip to main content
Dessert

Apple Fritters

Apple fritters are fried apple slices coated in a batter of flour, milk, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Apple Fritters

Ingredients

Directions

Prepare

  1. Pare and core the apples, then cut them into ¼ inch thick rounds.

  2. In a bowl, make a batter by mixing the milk, wheatmeal, and beaten eggs, adding sugar to taste.

  3. Heat oil, vegetable butter, or butter in a frying pan until boiling.

Fry and serve

  1. Dip the apple slices into the batter and fry until golden brown.

  2. Drain the fritters on blotting paper and keep them warm in the oven until all are cooked.

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

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

  2. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

Cooking apples
Provide the fruit that is coated in batter and fried into the fritters.
Eggs
Bind the batter and help it set and structure the coating during frying.
Allinson fine wheatmeal
Forms the batter's structure, which crisps and browns around the apple slices.
Milk
Loosens the flour and eggs into a batter with a smooth, coating consistency.

The step that matters

Dip the apple slices into the batter and fry until golden brown.. Frying at a steady, hot temperature sets the batter quickly and browns it before the apple overcooks. Too cool an oil lets the batter soak up grease and turn soggy.

Swap the apple

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

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

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

More apple fritters recipes

Potato 3 See all 377 →

You might also like

Apple PuddingApple Pudding256 recipesApple CakeApple Cake80 recipesApple MeringueApple Meringue75 recipesDried Apple CakeDried Apple Cake51 recipes