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Dessert

Indian Fritters

A sweet fritter made with flour, eggs, jam, and fried in fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Indian Fritters

Ingredients

Directions

Make the batter

  1. Stir boiling water (about ½ cup) into the flour to form a stiff, smooth paste.

  2. Let the mixture cool, then add the egg yolks and beat thoroughly.

Shape and fry

  1. Fill a dessert spoon with the mixture, create a cavity, and fill it with jam or jelly.

  2. Cover the jam completely with the mixture.

  3. Fry in hot fat until golden brown, then drain well and serve immediately.

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. 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

Flour
Forms the stiff paste that wraps and holds the jam while frying.
Egg yolks
Enrich the batter, adding richness and helping it bind and turn golden.
Jam or jelly
Provides the sweet, fruity filling that melts inside the fried coating.

The step that matters

Covering the jam completely. Any gap in the batter lets melted jam leak into the hot fat and burst the fritter. A fully sealed coating keeps the filling inside while the outside sets and browns.

“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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