Why it works: Orange and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Beignets D'orange
Ingredients
Directions
Prepare the oranges
Peel and cut the oranges into quarters.
Sprinkle sugar over the orange quarters.
Batter and fry
Dip the sugared oranges in batter.
Fry the battered oranges until golden.
Glaze the fried oranges lightly.
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.
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Orange + sugartop 20% of all pairsSmell alikelowCooked together19,212 recipes
Shared aroma: beta-damascenone (apple, rose).
Orange and sugar barely smell alike, yet cooks put them together in 19,212 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
- Oranges
- Provide the juicy fruit centre and the bright citrus flavour of the beignets.
- Sugar
- Sweetens the oranges and draws out some juice that softens the fruit.
The step that matters
Fry the battered oranges until golden. Frying at a steady heat browns the batter quickly while the fruit warms through. Too hot and the batter darkens before the orange heats; too cool and the coating absorbs oil and turns greasy.
“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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