Skip to main content
Dessert

Peach Fritters

Fried peach pieces coated in batter, dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓
Peach Fritters

Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Peach Fritters

Ingredients

Directions

Prepare

  1. Dust the peach pieces with powdered sugar and soak them in maraschino or liqueur until needed.

Make the batter

  1. In a bowl, mix flour, baking powder, and salt to create the batter.

Fry and serve

  1. Dip the soaked peach pieces into the batter.

  2. Fry the battered peaches in boiling fat until golden brown.

  3. Drain the fritters on blotting paper and dust with pounded loaf sugar before serving.

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Peach + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together787 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Peaches
Provide the fruit filling that softens and flavours the fritter when fried.
Flour
Forms the batter that coats the peaches and sets into a crisp, golden shell when fried.
Baking powder
Releases gas in the batter so the coating puffs and becomes light.
Maraschino or liqueur
Soaks into the peaches, adding aroma and sweetness to the fruit.

The step that matters

Frying the battered peaches in boiling fat. The fat must be hot enough to set the batter quickly into a crisp shell. If it is too cool, the coating absorbs oil and turns greasy before the fruit is cooked through.

Swap the peach

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

  1. Raisinfits better
  2. Vanillafits better
  3. Blueberryfits better
  4. Peachthe original

Fit is the average pairing score against sugar, flour. 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.

You might also like

Peach Ice CreamPeach Ice Cream64 recipesPeach MeringuePeach Meringue40 recipesPeach IcePeach Ice16 recipesDried Peach PuddingDried Peach Pudding14 recipes