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Apple Fritters in Slices

Apple fritters made by dipping apple slices in batter and frying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Apple and brandy are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,291 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Apple Fritters in Slices

Ingredients

Directions

Prepare the batter

  1. Pare and core the apples, then slice them about ¼ inch thick.

  2. In a bowl, beat the eggs and sugar together, then add the milk or cream.

  3. Stir in flour gradually until you have a thick batter, then add lemon zest and brandy.

Fry and serve

  1. Heat oil in a pan until boiling.

  2. Dip each apple slice into the batter, then carefully place it in the hot oil.

  3. Fry until golden brown, then drain on paper towels.

  4. Serve hot, sprinkled with sifted 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.

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. Apple + brandytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,291 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

Apples
Provide the fruit filling that softens and turns tender inside the crisp batter coating.
Eggs
Bind the batter and add structure and richness as they set in the hot oil.
All-purpose flour
Forms the thick batter that coats the apple slices and crisps during frying.
Milk or cream
Adds moisture and richness to the batter, helping it coat the apple evenly.
Sugar
Sweetens the batter and helps the coating brown as it fries.

The step that matters

Dip each apple slice into the batter, then carefully place it in the hot oil.. The batter must be thick enough to cling to the slices, and the oil must be hot. Cold oil lets the batter soak up grease and turn heavy, while gentle placement prevents splashing and keeps the coating intact.

Swap the lemon

How well each one fits the dish's main ingredients (apple, egg, sugar, milk, flour, brandy):

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

Fit is the average pairing score against apple, egg, sugar, milk, flour, brandy. 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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