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Orange Fritters

Orange fritters are battered orange slices fried until golden and dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Orange and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Orange Fritters

Ingredients

Directions

Prepare the oranges

  1. Remove the rind and all the white skin from the oranges.

  2. Slice the oranges across and remove the pits.

Fry and serve

  1. Dip the orange slices in batter.

  2. Fry the battered slices until golden brown.

  3. Serve with powdered sugar sprinkled on top.

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. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Orange and sugar barely smell alike, yet cooks put them together in 19,212 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

Oranges
Provide the fruit core, adding bright citrus flavor and juicy contrast to the crisp coating.
Batter
Forms a crisp, golden coating that seals the fruit while it fries.

The step that matters

Frying the battered slices until golden brown. Oil that is too cool lets the batter soak up grease before it sets, while oil that is too hot browns the outside before the batter cooks through. Steady, moderate heat gives a crisp, evenly cooked coating.

“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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