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Rice Fritters

Rice fritters made with lemon rind, milk, 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) · 10 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

Cook the rice

  1. Pare the rind of the lemon very thin.

  2. Boil the lemon rind in milk with sugar and rice until the rice is soft.

  3. Remove the lemon peel.

  4. Beat the rice with brandy.

Shape and coat the fritters

  1. Shape the mixture into fritters.

  2. Brush the fritters with egg yolks.

  3. Cover the fritters with bread crumbs.

Fry and glaze

  1. Fry the fritters in lard.

  2. Dust the fritters with fine sugar.

  3. Glaze with a salamander.

Make the jelly-filled fritters

  1. Let the rice cool.

  2. Spread the cooled rice out ½ inch thick.

  3. Cut the spread rice into rounds.

  4. Make an opening in each round.

  5. Insert a piece of jelly or jam into each opening.

  6. Close the opening.

  7. Egg and crumb the fritters.

  8. Fry the fritters in hot lard.

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

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

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

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

What each ingredient does

Rice
Cooked soft, then cooled, it becomes a firm mass that holds its shape.
Milk
Cooking the rice in milk softens it and adds richness and tenderness.
Sugar
Adds sweetness and helps the fritters brown when fried and dusted.
Egg yolks
Act as a binder and give the coating a golden colour when fried.
Bread crumbs
Form a crisp, golden crust around the soft rice when fried.
Lemon rind
Adds bright citrus aroma from the oils in the peel.

The step that matters

Let the rice cool before shaping. Cooled rice sets firm enough to spread, cut and seal around the jelly. Warm rice stays soft and sticky, so the rounds tear and the filling can leak out during frying.

Swap the currant

The recipe marks currant as optional. How well each one fits the dish's main ingredients (lemon, milk, sugar, rice, brandy, egg, bread):

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

Fit is the average pairing score against lemon, milk, 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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