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Dessert

Apple Fritters, No. 2

Fried apple slices coated in a batter of flour, oil, and egg whites, served with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Apple and white wine work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 372 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Apple Fritters, No. 2

Ingredients

Directions

Prepare the apples

  1. Peel and core the apples, then slice them into ½-inch thick rounds.

  2. Dust the apple slices with ground sugar.

  3. Pour the white wine and lemon juice over the slices.

  4. Let them sit for a short time.

Make the batter

  1. In a bowl, mix the flour, salad oil, and salt.

  2. Gradually add tepid water until the batter is thicker than cream.

  3. Whip the egg whites to stiff peaks.

  4. Fold the egg whites into the batter just before using.

Fry and serve

  1. Dip the apple slices in the batter.

  2. Fry them in boiling fat until golden brown.

  3. Drain the fritters on paper towels or in the oven.

  4. Serve on a napkin with sifted sugar on top.

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. Apple + white winetop 8% of all pairs
    Smell alikemoderate
    Cooked together372 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Apples
Provide the fruit that is coated, fried and eaten as the main component.
Egg whites
Whipped to stiff peaks and folded in, they make the batter light and airy.
Flour
Forms the batter's structure, which coats the apple slices and sets when fried.
White wine
Adds acidity and flavour to the apple slices as they rest.
Lemon juice
Adds acidity that brightens the apples and helps keep their colour.

The step that matters

Fold in the egg whites just before frying. Whipped egg whites trap air that gives the batter lightness. If they sit too long or are deflated by overmixing, the batter loses volume and the fritters come out dense.

Swap the apple

How well each one fits the dish's main ingredients (sugar, white wine, lemon, flour, egg):

  1. Raisinfits better
  2. Vanillafits better
  3. Orangefits better
  4. Applethe original

Fit is the average pairing score against sugar, white wine, lemon, flour, egg. 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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