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Dessert

Puff Fritters

A batter of milk, flour, eggs, and cinnamon is fried in lard and served with a sauce of milk, flour, wine, sugar, nutmeg, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Puff Fritters

Ingredients

Directions

Make the batter

  1. Boil the milk in a pot.

  2. Stir in the flour until fully combined.

  3. Remove the mixture from heat.

  4. Let the mixture cool.

  5. Stir in the beaten eggs and cinnamon.

  6. Set the batter in a warm place for 4 hours.

Fry the fritters

  1. Heat the lard in a pan.

  2. Drop spoonfuls of batter into the hot lard, dipping the spoon in cold water to prevent sticking.

Make the sauce

  1. Mix milk and flour in a pot for the sauce.

  2. Add wine, sugar, nutmeg, and butter to the 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.

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. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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
Set and bind the batter, helping the fritters puff and hold their shape while frying.
All-purpose flour
Forms the starchy structure of the batter that sets as it cooks.
Fresh milk
Adds moisture and softness to the batter and helps form the cooked base.
Lard
Transfers heat quickly to the batter, producing a crisp, golden exterior.

The step that matters

Heat the lard before frying. The lard must be hot when the batter goes in. Hot fat sets the outside quickly, so the fritters puff and turn crisp rather than soaking up grease and becoming heavy.

“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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