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Dessert

Fritters, Apple

Apple fritters are fried batter with sliced apples.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Apple and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,104 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Fritters, Apple

Ingredients

Directions

Make the batter

  1. In a bowl, mix flour, sugar, baking powder, and salt.

  2. In another bowl, whisk together milk and egg.

  3. Combine wet and dry ingredients until smooth.

  4. Fold in sliced apples.

Fry and drain

  1. Heat oil in a deep pan over medium heat.

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

  3. Remove and drain on paper towels.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Flour
Forms the structure of the batter that holds the fritter together.
Egg
Binds the batter and adds structure as it sets in the hot oil.
Baking powder
Releases gas that makes the batter rise and turn light and airy.
Apples
Add moisture and fruity flavor, and their sugars help the fritters brown.
Milk
Hydrates the flour and adds richness and tenderness to the batter.

The step that matters

Frying the batter in hot oil. If the oil is too cool, the batter soaks up grease and turns heavy; if it is too hot, the outside browns before the centre cooks through. Steady medium heat gives a crisp, golden exterior and a fully cooked inside.

Swap the apple

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

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

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