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Spanish Fritters

Bread pieces are soaked in sweet milk and eggs, then fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Spanish Fritters

Ingredients

Directions

Prepare

  1. In a bowl, combine sweet milk, beaten eggs, and salt.

  2. Dip the bread pieces into the mixture until well saturated.

Fry

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

  2. Fry the saturated bread pieces 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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Set into a coating around the bread and help bind the custard-like soak.
Sweet milk
Adds moisture and softens the bread so it absorbs the soaking mixture.
Bread
Soaks up the egg and milk mixture, providing the body of each fritter.
Lard
Conducts heat and fries the coating, promoting golden browning and a crisp surface.

The step that matters

Dip until well saturated, then fry. The bread must absorb enough egg and milk to be tender inside, but excess liquid steams in the hot fat, which blocks browning and can make the pieces fall apart.

“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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