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Dessert

Snow Fritters

A fried batter of eggs, milk, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Snow Fritters

Ingredients

Directions

Make the batter

  1. Separate the eggs.

  2. Beat the yolks with salt.

  3. Add milk and enough flour to create a stiff batter.

  4. Fold in the beaten egg whites.

Fry

  1. Fry spoonfuls of the batter in hot lard until golden.

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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour 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

Eggs
Yolks add richness and whites, folded in, add air and lightness to the batter.
Milk
Provides the liquid that hydrates the flour and keeps the batter moist.
Flour
Gives structure so the batter holds its shape while it sets in the hot fat.
Hot lard
Transfers heat quickly to the batter, producing a crisp, golden browned surface.

The step that matters

Frying in hot lard. The lard must be hot enough to set and brown the batter quickly. If it is too cool, the fritters soak up fat, turn greasy, and may fall apart before the outside sets.

“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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