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Dessert

Jelly Fritters

Fried batter fritters topped with firm jelly or jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Jelly Fritters

Ingredients

Directions

Make the batter

  1. Make a batter by beating together the eggs, milk, and flour until light.

Fry

  1. Heat the lard or beef fat in a frying pan until boiling hot.

  2. Add the batter by large spoonfuls, leaving space between each.

  3. Cook until one side is a delicate brown, then turn to brown the other side.

  4. Once done, transfer to a dish lined with a doily.

Serve

  1. Top each fritter with a tablespoon of firm jelly or jam and serve.

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. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Wheat + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together319 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Milk + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Egg + wheattop 19% of all pairs
    Smell alikemoderate
    Cooked together2,225 recipes

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

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

What each ingredient does

Eggs
Bind the batter and give the fritters structure as they set in the pan.
Milk
Adds moisture and loosens the batter, keeping the fritters tender.
Wheat flour
Provides the main structure that holds the batter together when cooked.
Lard or beef fat
Conducts heat and promotes browning, giving the fritters a crisp, golden surface.

The step that matters

Heating the fat until boiling hot. If the fat is not hot enough, the batter absorbs it and turns greasy instead of setting and browning quickly. Very hot fat sears the outside so the inside cooks through with a crisp, even crust.

“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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