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Fritters

Fritters made by dipping bread slices in batter and frying, served with colored sugarplums and clarified sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Fritters

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fritters

Ingredients

Directions

Make the batter

  1. Mix 2 eggs, ½ pint of milk, and enough flour to create a thick batter.

Fry

  1. Heat a few tablespoons of oil in a frying pan until it smokes.

  2. Dip soaked slices of roll into the batter.

  3. Place them in the hot oil.

  4. Fry for 2-3 minutes until lightly browned.

  5. Drain on paper.

  6. Dip the fritters again in the batter.

  7. Fry until browned.

Serve

  1. Place on a hot dish.

  2. Sprinkle with colored sugarplums.

  3. Serve with clarified sugar.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, 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

Eggs
Bind the batter and help it set and hold its shape when fried.
Milk
Thins the batter and adds moisture so the coating stays tender inside.
Flour
Forms the thick batter that coats the bread and sets into a crisp layer.
Roll slices (in the method)
Soak up the batter and form the body of each fritter.

The step that matters

Frying the fritters. The oil must be hot enough, as the frying pan should be smoking, so the batter sets and browns quickly. Oil that is too cool lets the coating soak up grease and turn heavy.

“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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