Skip to main content
Main

Rice Fritters

Rice fritters are fried cakes made from boiled rice, eggs, currants, lemon peel, nutmeg, sugar, flour, and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓
Rice Fritters

Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Rice Fritters

Ingredients

Directions

Prepare

  1. Boil the rice until it swells, then drain it completely.

Make the batter

  1. In a bowl, mix the drained rice with the beaten eggs, currants, lemon peel, nutmeg, and sugar.

  2. Stir in enough flour to thicken the mixture.

Fry

  1. Heat lard in a pan and fry spoonfuls of the mixture 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.

Photo for illustrative purposes only · Contact us to use it

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Swells when boiled, giving the fritters a soft, bulky body.
Eggs
Bind the mixture and set when cooked, holding the fritters together.
Flour
Thickens the mixture so spoonfuls hold their shape in the hot fat.
Lard
Conducts heat into the batter and browns the outside of the fritters.
Currants
Add pockets of sweetness and chewy texture throughout the fritters.

The step that matters

Draining the rice completely. Excess water left on the boiled rice dilutes the batter and makes the fritters loose, so they can spread or steam rather than brown in the hot fat.

Swap the currant

How well each one fits the dish's main ingredients (rice, egg, lemon, nutmeg, sugar, flour):

  1. Raisinfits better
  2. Limefits better
  3. Vanillafits better
  4. Currantthe original

Fit is the average pairing score against rice, egg, lemon, nutmeg, sugar, flour. 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.

You might also like

Lemon SauceLemon Sauce236 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes