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Chicken Fritters

A fried batter of milk, rice flour, eggs, cream, sugar, lemon peel, and shredded chicken.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Chicken Fritters

Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Chicken Fritters

Ingredients

Directions

Make the batter

  1. Combine new milk and rice flour in a saucepan to form a thick mixture.

  2. Beat the eggs and mix them with the rice and milk mixture.

  3. Add rich cream to the mixture.

  4. Add powdered sugar to the mixture.

  5. Add candied lemon peel to the mixture.

  6. Add grated lemon peel to the mixture.

  7. Stir the mixture well.

  8. Incorporate the shredded chicken into the mixture.

  9. Stir until combined.

  10. Remove the mixture from heat.

Fry and serve

  1. Roll out the mixture into small fritters.

  2. Fry the fritters in boiling lard until golden brown.

  3. Serve the fritters on a dish.

  4. Sprinkle powdered sugar over the fritters.

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

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

  4. Rice + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Rice flour
Thickens the milk mixture so it holds together as a batter.
Eggs
Bind the mixture and help set the fritters as they cook.
Rich cream
Adds fat and richness, giving the fritters a softer, moister texture.
Shredded chicken
Provides the main filling and savoury body of the fritters.

The step that matters

Fry the fritters in boiling lard until golden brown. The lard must be hot enough to brown the outside quickly. If it is too cool, the fritters absorb fat and turn greasy before the centre sets, and the Maillard browning that gives colour and flavour is lost.

Swap the lemon

How well each one fits the dish's main ingredients (milk, rice, flour, egg, cream, sugar, meat):

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits better
  4. Lemonthe original

Fit is the average pairing score against milk, rice, flour, egg, cream, sugar, meat. 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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