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Dessert

Dried Apple Fritters

A fried batter of mashed cooked apples, flour, milk, baking powder, and eggs, served with butter and sugar.

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

Dried Apple Fritters

Ingredients

Directions

Prepare the batter

  1. Mash the cooked apples until fine.

  2. In a bowl, combine the mashed apples, flour, sweet milk, and baking powder.

  3. Add the eggs one at a time, whipping thoroughly after each addition.

Fry and serve

  1. Heat enough lard in a skillet to float the fritters.

  2. Drop spoonfuls of the batter into the hot lard and fry until golden brown.

  3. Serve with butter and sugar or a sauce of your choice.

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

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

  2. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

Cooked apples
Provide the main flavor and moisture, giving the fritters their tender, fruity interior.
All-purpose flour
Forms the structure of the batter so the fritters hold their shape while frying.
Eggs
Bind the batter and add richness and structure as they set in the hot fat.
Baking powder
Releases gas in the batter so the fritters rise and stay light inside.
Sweet milk
Hydrates the flour and adds moisture and tenderness to the batter.

The step that matters

Adding the eggs one at a time. Whipping each egg in fully before the next helps the batter emulsify into a smooth, even mixture, so it holds air and cooks evenly instead of separating or turning dense.

Swap the apple

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

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

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