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Chicken Fritters

A fried batter of milk, rice, eggs, cream, sugar, lemon peel, and shredded chicken.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Chicken Fritters

Why it works: Rice and chicken are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken Fritters

Ingredients

Directions

Make the batter

  1. In a stewpan, heat the milk and add enough ground rice to thicken it.

  2. Beat the eggs and mix them with the rice and milk.

  3. Stir in the cream, powdered sugar, candied lemon-peel, and grated lemon-peel.

  4. Add the shredded chicken and mix well to form a rich paste.

Fry and serve

  1. Roll out the mixture and cut it into fritters.

  2. Fry the fritters in lard until golden brown.

  3. Serve the fritters on a dish, sprinkled with powdered sugar.

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.

Photo for illustrative purposes only · Contact us to use it

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. Rice + chickentop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Meat + chickentop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ground rice
Thickens the milk into a paste that holds the fritters together.
Eggs
Bind the mixture and set on heating, giving structure to the fritters.
Cream
Adds richness and moisture, softening the texture of the paste.
Chicken
Provides the main body of the paste; its protein sets when cooked.
Lard
Fries the fritters, promoting browning and a crisp golden surface.

The step that matters

Fry the fritters in lard until golden brown. The paste is soft and rich, so fritters can break apart or absorb fat if the lard is not hot enough. Frying at a steady heat sets the outside quickly and browns it, while the inside cooks through.

Swap the lemon

How well each one fits the dish's main ingredients (milk, rice, egg, cream, sugar, meat, chicken):

  1. Coconutfits better
  2. Vanillafits better
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against milk, rice, egg, cream, sugar, meat, chicken. 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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