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Dessert

Fritters, Apricot

Apricot fritters are apricots wrapped in wafers, dipped in batter, fried, and sprinkled with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apricot and brandy work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 513 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Fritters, Apricot

Ingredients

Directions

Prepare

  1. Drain and cut the apricots in half.

  2. Wrap each half in moistened, round wafers.

Fry and serve

  1. Dip the wrapped apricots in batter.

  2. Fry until golden brown.

  3. Sprinkle with sugar and serve.

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. Apricot + brandytop 8% of all pairs
    Smell alikelow
    Cooked together513 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

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

  3. Brandy + sugartop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

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

Brandy and sugar barely smell alike, yet cooks put them together in 11,939 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

Apricots
Provide the sweet, fruity filling that softens as the fritter cooks.
Batter
Forms a crisp, golden coating that seals in the apricot during frying.
Wafers
Wrap the apricot halves and add a thin, delicate layer around the fruit.

The step that matters

Fry until golden brown. Frying at the right heat sets the batter into a crisp shell before the fruit overheats. Too cool and the batter absorbs oil and turns greasy; too hot and it browns before the apricot warms through.

Swap the apricot

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

  1. Vanillafits better
  2. Apricotthe original
  3. Raisinfits about as well
  4. Figfits less well

Fit is the average pairing score against brandy, sugar. 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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