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Dessert

Peach Fritters

A batter-coated peach half fried until golden, served sprinkled with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Peach Fritters

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Peach Fritters

Ingredients

Directions

Make the batter

  1. Make a batter by mixing the eggs, milk, salt, and enough flour to thicken.

  2. Beat the batter until smooth and light.

  3. Stir in the butter or olive oil.

Fry and serve

  1. Peel and halve the peaches.

  2. Dip the peach halves in the batter.

  3. Fry them in boiling fat until golden brown.

  4. Serve on a hot dish and sprinkle with powdered 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.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: phellandrene (minty).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + peachtop 14% of all pairs
    Smell alikemoderate
    Cooked together860 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Eggs
Bind the batter and help it set and hold its shape when fried.
Flour
Thickens the batter so it coats the peaches and stays on them while frying.
Milk
Loosens the batter and adds moisture for a tender coating.
Butter or olive oil
Adds richness and fat to the batter for a softer crumb.
Peaches
Provide the sweet, juicy fruit filling inside the crisp coating.

The step that matters

Fry in boiling fat until golden brown. The fat must be hot enough to set the batter quickly. If it is too cool, the coating absorbs oil, turns greasy and heavy, and the peach can overcook before the crust browns.

Swap the peach

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits about as well
  4. Peachthe original

Fit is the average pairing score against egg, milk, flour, butter, 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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