Skip to main content
Dessert

Dagmar Fritters

Dagmar fritters are batter‑coated strips fried until golden, served dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Lemon and cinnamon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,950 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Dagmar Fritters

Ingredients

Directions

Make the batter

  1. Make a batter with flour, salt, and beaten eggs until creamy.

  2. Add milk, powdered sugar, lemon peel, and cinnamon; beat again.

  3. Stir in candied citron pieces.

Cook and cut

  1. Melt butter in a pan.

  2. Pour the batter into the pan.

  3. Cook slowly until solid.

  4. Remove from the pan.

  5. Cut into finger-length strips with slits at each end.

Fry and serve

  1. Fry the strips in boiling lard or butter until golden.

  2. Serve on a napkin.

  3. Dust 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. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Flour
Forms the structure of the batter so it sets solid when cooked.
Eggs
Bind the batter and help it set firm as it cooks.
Milk
Adds moisture and loosens the batter.
Powdered sugar
Adds sweetness and helps the fritters brown.
Candied citron
Adds sweet, aromatic pieces that flavour the batter.

The step that matters

Cook slowly until solid. Cooking the batter slowly lets the eggs and flour set through without scorching the surface. Too much heat browns the outside before the centre firms, so the pieces break when cut and fried.

Swap the lemon

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

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

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

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesCinnamon RollsCinnamon Rolls71 recipes