Name: Beignets De Fraises Ou Framboises
Ingredients: raspberries or strawberries; batter for beignets de Dauphine; 2 egg whites; grated lemon rind

Why it works: Egg and lemon are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 44,316 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Beignets De Fraises Ou Framboises

Ingredients

raspberries or strawberries
batter for beignets de Dauphine
2 egg whites
grated lemon rind

Directions

Prepare

Pick your raspberries or strawberries.
Prepare the batter for beignets de Dauphine.
For lighter beignets, add 2 beaten egg whites and grated lemon rind to the batter.

Fry

Dip the berries into the batter.
Fry about half a dozen berries in each beignet.

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.

Egg + lemontop 19% of all pairs

Smell alikelow

Cooked together44,316 recipes

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

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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

Egg whites: Beaten whites add air and lightness to the batter, making the beignets lighter.
Raspberries or strawberries: Berries provide the fruit filling and their juice adds moisture and flavour inside each beignet.

“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.