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Spanish Fritters

Bread fritters made from French roll soaked in cream, spices, and egg, then fried and served with butter, wine, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Spanish Fritters

Ingredients

Directions

Prepare

  1. Cut the French roll into finger-thick lengths.

Soak and fry

  1. Soak the pieces in cream, nutmeg, sugar, cinnamon, and beaten egg.

  2. Fry in hot oil until golden brown.

Serve

  1. Serve with butter, wine, and 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. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

French roll
Provides the bread body that soaks up the custard and fries to a crisp outside.
Egg
Binds the soaking liquid and sets when fried, giving the fritters structure.
Cream
Adds richness and moisture, softening the bread before it is fried.
Sugar
Sweetens the soak and helps the outside brown in the hot oil.

The step that matters

Fry in hot oil until golden brown. Oil that is not hot enough lets the soaked bread absorb fat and turn greasy, while overly hot oil browns the outside before the centre sets. Sugar in the soak browns quickly, so watch the colour closely.

“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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