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Rice Fritters

Rice fritters made with lemon rind, milk, sugar, rice, brandy, egg yolks, bread crumbs, fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Rice Fritters

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Rice Fritters

Ingredients

Directions

Prepare the rice

  1. Slice the rind of the lemon.

  2. Boil the rind in milk with sugar and rice.

  3. When the rice is soft, remove it from the heat.

  4. Beat the rice with brandy.

Shape and coat

  1. Shape the mixture into fritters.

  2. Brush the fritters with egg yolk.

  3. Cover the fritters with bread crumbs.

Fry and serve

  1. Fry the fritters in butter until golden brown.

  2. Serve the fritters with lemon juice squeezed over the top.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 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, it forms the body of the fritter mixture.
Egg yolks
Brushed on the shaped fritters to help the bread crumbs adhere.
Bread crumbs
Form a golden, crisp coating when fried in butter.
Sugar
Sweetens the rice as it cooks in milk and adds to browning in the fry.
Brandy
Beaten into the rice to add aroma and flavour.

The step that matters

Fry the fritters in butter until golden brown. Butter browns quickly because its milk solids caramelise, so heat that is too high can darken the crumbs before the rice inside is hot. Moderate heat gives an even golden crust.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits better
  3. Apricotfits better
  4. Lemonthe original

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