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Bacon Fritters

Bacon fritters are crispy bacon coated in a batter of egg, flour, and milk and fried until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and milk 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 ↓

Bacon Fritters

Ingredients

Directions

Prepare

  1. Fry the bacon slices until they are crispy.

  2. In a bowl, mix the egg, flour, and milk to create a batter.

Fry the fritters

  1. Dip each bacon slice into the batter.

  2. Fry the battered bacon again until the sides are slightly browned.

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 + milktop 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).

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

Bacon
Provides the salty, savoury flavour and fat that the fritter is built around.
Egg
Binds the batter and helps it set and hold together when fried.
Flour
Forms the structure of the batter so it clings to the bacon and crisps when fried.
Milk
Thins the flour and egg into a coating batter and adds a little browning.

The step that matters

Fry the battered bacon again until the sides are slightly browned. The batter needs enough hot fat to set and brown quickly. If the oil is too cool, the coating absorbs grease and turns soggy instead of crisp, and if it is too hot the outside burns before the batter cooks through.

“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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