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Bacon Fritters

Bacon Fritters are fried bacon rolls coated in a flour batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bacon Fritters

Ingredients

Directions

Prepare the bacon

  1. Roll the bacon slices neatly and secure with thread.

  2. Parboil the rolls and allow to cool.

Make the batter

  1. In a bowl, mix tepid water, oil, flour, and salt.

  2. Set aside for at least 1 hour.

  3. Just before using, add baking powder and whisked egg white to the batter.

Fry and serve

  1. Remove the thread from the bacon rolls.

  2. Dip them into the batter.

  3. Fry in boiling fat.

  4. Serve on a very hot dish.

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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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 structure of the batter that coats the bacon rolls.
Egg white
Whisked into the batter to add lightness and help it puff when fried.
Baking powder
Releases gas in the batter, making it rise and turn airy as it fries.
Bacon
Provides savory flavor and fat that the batter wraps around.

The step that matters

Frying in boiling fat. The fat must be hot enough to set the batter quickly on contact. If it is too cool, the batter absorbs oil and turns greasy and heavy instead of crisp and puffed.

“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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