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Peach Fritters

A batter-coated peach fritter fried in lard and dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Peach Fritters

Why it works: Milk and peach work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 781 recipes. Both carry phellandrene, which smells minty. The science ↓

Peach Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, mix flour, milk, and salt to create a batter.

  2. Stir in the sliced peaches until they are well coated.

Fry and serve

  1. Heat lard in a skillet over medium-high heat.

  2. Drop a scant teaspoon of batter into the hot lard, covering the surface.

  3. Fry until golden brown, then turn to cook the other side.

  4. Remove from lard and roll in powdered sugar.

  5. Serve immediately, optionally with sauce or whipped cream.

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. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

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

  5. Flour + peachtop 18% of all pairs
    Smell alikemoderate
    Cooked together787 recipes

    Shared aroma: isobutyraldehyde (malty, 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

All-purpose flour
Forms the batter's structure, setting into a sturdy crust when fried.
Milk
Hydrates the flour and gives the batter a fluid, coating consistency.
Peaches
Provide moisture and natural sweetness, softening slightly as they cook.

The step that matters

Fry until golden brown, then turn. Sugars in the batter and fruit brown quickly over medium-high heat, so the fritters can darken before the centre cooks through. Turning once at the right moment browns both sides evenly.

Swap the peach

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

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

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

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