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German Fritters

German Fritters are bread strips soaked in milk and eggs, fried in butter, and rolled in sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

German Fritters

Ingredients

Directions

Prepare the bread

  1. Remove the crust from the bread and cut it into 1-inch-wide strips.

  2. Soak the bread strips in the milk and egg mixture.

  3. Drain the soaked bread well.

Fry and serve

  1. Fry the bread strips in hot butter until golden brown.

  2. Roll the fried fritters in caster sugar and serve piled on a hot dish.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Stale bread
Its dry, firm crumb soaks up the milk and egg mixture without falling apart.
Eggs
They bind the soaked bread and set during frying to give the fritters structure.
Milk
It moistens the bread so the inside stays soft while the outside browns.
Butter
It fries the strips to a golden brown and adds rich flavour.

The step that matters

Draining the soaked bread well. Excess liquid left on the bread turns to steam in hot butter, making the fritters greasy and stopping them from browning properly.

“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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