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Dessert

Peach Fritters

A batter of flour, milk, eggs, and butter folded with peaches, fried in lard and served warm.

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. Beat the eggs until light.

  2. Add the milk and mix well.

  3. Pour part of the milk mixture into the flour and beat until smooth.

  4. Add the remaining milk, baking powder, and melted butter, and mix well.

  5. Fold in the peach halves or quarters.

Fry and serve

  1. Drop spoonfuls of the batter with peaches into hot lard.

  2. Fry until golden brown, like doughnuts.

  3. Serve warm with jelly, syrup, or clear sauce.

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. Flour + milktop 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

All-purpose flour
Forms the batter's structure as it sets in the hot fat.
Eggs
Bind the batter and add richness and structure as they set.
Baking powder
Releases gas that lightens the batter so the fritters puff.
Sweet milk
Provides the liquid that hydrates the flour and makes a smooth batter.
Melted butter
Adds fat for tenderness and flavor in the batter.
Peaches
Add moisture and sweet fruit flavor throughout each fritter.

The step that matters

Frying in hot lard. If the lard is not hot enough, the batter absorbs fat and turns greasy instead of crisping and browning. Frying at a steady high heat sets the outside quickly so the inside cooks through.

Swap the peach

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

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

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