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Pine-apple Fritters

Fried pineapple pieces coated in a cream-based batter, soaked in maraschino and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Pine-apple Fritters

Ingredients

Directions

Prepare the pineapple

  1. Peel the pineapple without waste.

  2. If small, cut into slices; if large, cut into finger-sized pieces.

  3. Soak the pieces in maraschino and powdered sugar for several hours.

Fry

  1. Prepare batter using cream.

  2. Fry the soaked pineapple pieces in the batter until golden brown.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

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

  3. Pineapple + creamtop 25% of all pairs
    Smell alikelow
    Cooked together1,574 recipes

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

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

What each ingredient does

Pineapple
Provides the fruit that is coated in batter and fried, giving the main flavour and juiciness.
Maraschino
Soaks into the pineapple, adding sweetness and a cherry-like aroma.
Powdered sugar
Sweetens the soaking liquid and helps the pineapple taste sweeter.
Cream
Enriches the batter, adding fat that softens its texture and aids browning.

The step that matters

Fry until golden brown. Frying at a steady, hot temperature sets the batter quickly and browns it before the pineapple overheats. Drain excess liquid from the soaked pieces first, since extra moisture makes the batter greasy and soggy.

Swap the pineapple

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Pineapplethe original

Fit is the average pairing score against sugar, cream. 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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