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Pine-apple Fritters

Fried pineapple pieces coated in batter, soaked in maraschino and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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. Cut the pineapple into slices like apples if small; cut into finger-sized pieces if large.

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

Fry

  1. Mix the batter with 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
Forms the main fruit filling, providing juicy flavour and tender texture once fried.
Maraschino
Adds a sweet, aromatic cherry-like flavour as the pineapple soaks.
Powdered sugar
Sweetens the pineapple and helps the fruit absorb the maraschino flavour.
Batter
Coats the fruit and fries to a golden, crisp outer layer.

The step that matters

Frying the soaked pineapple in the batter. Pineapple pieces are wet from soaking, so excess liquid can thin the batter and make it greasy. Drain and pat them dry before coating, and fry at a steady heat so the batter sets and browns before the fruit overheats.

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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