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Fruit Fritters

Fruit fritters are batter‑coated fruit pieces fried in butter or lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Fruit Fritters

Ingredients

Directions

Make the batter

  1. Warm the milk and stir in the butter until melted.

  2. Mix in the flour to form a batter.

  3. Sweeten the batter to taste and add nutmeg, cinnamon, and liquor or brandy.

  4. Whisk the egg whites until stiff and fold them into the batter.

Fry

  1. Heat butter or lard in a pan and fry spoonfuls of the batter with fruit slices until golden brown.

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. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

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

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

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Flour
Forms the batter's structure, setting into a tender body when fried.
Egg whites
Whipped to stiff peaks, they lighten the batter and help it puff.
Butter
Adds richness and flavour to the batter and helps browning in the pan.
Milk
Liquid that hydrates the flour and gives the batter a soft, tender texture.
Sugar
Adds sweetness and promotes golden browning during frying.

The step that matters

Fold the egg whites in gently. Stiff whipped whites trap air that lightens the batter. Overmixing knocks that air out, leaving fritters dense rather than light.

“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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