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Bread Fritters

Bread fritters are slices of buttered bread with jam, dipped in egg batter and fried, then sprinkled with sugar.

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

Bread Fritters

Ingredients

Directions

Prepare the sandwiches

  1. Spread butter and jam between slices of bread, then cut off the crusts and slice into fingers.

Make the batter

  1. In a bowl, mix the egg, flour, salt, and baking powder until the consistency is like cream.

Fry and serve

  1. Dip the bread fingers into the batter.

  2. Fry the dipped bread in a pan over low heat until golden brown on both sides.

  3. Sprinkle castor sugar over the fritters before serving.

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

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Bread + raspberrytop 15% of all pairs
    Smell alikemoderate
    Cooked together70 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Bread
Forms the soft interior and the structure that holds the jam inside the batter coating.
Egg
Binds the batter and helps it set and coat the bread as it cooks.
Flour
Thickens the batter so it clings to the bread and crisps when fried.
Baking powder
Releases gas in the batter, making the coating lighter and puffier as it cooks.
Jam
Adds sweetness and fruity flavour that soaks slightly into the bread.
Butter
Adds richness and flavour to the bread and helps the surface brown.

The step that matters

Frying over low heat. Frying over low heat lets the batter cook through and set before the outside browns too fast. High heat can scorch the coating while the inside stays wet and the jam stays molten.

Swap the raspberry

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

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

Fit is the average pairing score against bread, butter, egg, flour, 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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