Skip to main content
Main

Flour Fritters

A fried batter made from flour, milk, yeast, eggs, and additional milk for thickness.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Flour Fritters

Ingredients

Directions

Make the batter

  1. Mix the flour with warm milk and yeast.

  2. Let the mixture rise in a warm place for about 1 hour.

  3. Add the beaten eggs and enough milk to achieve pancake batter thickness.

Cook

  1. Fry the batter in a skillet 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: 2-nonenal (fatty, 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

Flour
Forms the structure of the batter once it is cooked.
Yeast
Produces gas during the rise, making the batter light and airy.
Eggs
Add structure and richness, helping the fritters set when fried.
Milk
Hydrates the flour and sets the thickness of the batter.

The step that matters

Fry the batter in a skillet until golden brown. Frying at a steady heat browns the surface through the Maillard reaction while the interior cooks through. Too low a heat leaves fritters greasy and pale, and too high a heat browns the outside before the centre sets.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes