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Rice Fritters

Rice fritters made with lemon, sugar, rice, brandy, egg yolks, bread crumbs, fried in lard, dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Rice Fritters

Why it works: Brandy and currant are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 3,057 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Rice Fritters

Ingredients

Directions

Make the rice

  1. Pare the rind of the lemon very thin and boil it in milk with sugar and rice until the rice is soft.

  2. Remove the lemon peel and beat the rice with brandy.

Shape and coat

  1. Shape the mixture into fritters.

  2. Brush the fritters with egg yolks and cover them with bread crumbs.

  3. For stuffed fritters, let the rice cool, spread it 1 inch thick, and cut into rounds.

  4. Make an opening in each round and insert a piece of jelly, then close the opening.

  5. Egg and crumb the stuffed fritters and fry in hot lard.

Fry and finish

  1. Fry the fritters in lard until golden.

  2. Dust with fine sugar and glaze if desired.

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. Brandy + curranttop 7% of all pairs
    Smell alikelow
    Cooked together3,057 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Lemon + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

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

  3. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

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

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Brandy + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together976 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Rice
Cooked soft and beaten into a thick mass that holds the fritter shape.
Egg yolks
Brushed on the outside so the bread crumbs stick and the crust browns.
Bread crumbs
Form a crisp golden coating when fried.
Sugar
Adds sweetness and helps the fritters brown.
Brandy
Adds aroma and flavour to the rice mixture.

The step that matters

Beating the rice with brandy. Rice must be soft enough to beat into a cohesive mass; if it is undercooked or too wet, the fritters will not hold their shape and may break apart in the lard.

Swap the currant

How well each one fits the dish's main ingredients (lemon, sugar, rice, brandy, egg, bread):

  1. Vanillafits better
  2. Figfits better
  3. Orangefits better
  4. Currantthe original

Fit is the average pairing score against lemon, sugar, rice, brandy, egg, bread. 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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