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Dessert

Fig Fritters

Fried figs coated in batter and dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Fig and sugar are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 2,241 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Fig Fritters

Ingredients

Directions

Prepare the figs

  1. Steam the figs in a potato steamer until plump and soft, but not broken.

  2. Dry the figs in a cloth.

  3. Roll the figs in powdered sugar.

Fry and serve

  1. Coat the figs with frying batter.

  2. Fry the coated figs in enough fat to cover them until brown and crisp.

  3. Let the fritters drain.

  4. Dust the fritters with powdered sugar.

  5. Serve immediately.

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. Fig + sugartop 16% of all pairs
    Smell alikemoderate
    Cooked together2,241 recipes

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

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

What each ingredient does

Figs
Soften when steamed and provide the sweet, moist filling inside the crisp coating.
Frying batter
Forms a crisp, golden shell that seals in the fig's moisture during frying.
Powdered sugar
Coats the figs for sweetness and gives a light, sweet finish on the fritters.

The step that matters

Drying the figs before coating. Surface moisture on the steamed figs keeps the batter from sticking evenly and can cause spattering and a soggy crust in hot fat. Thorough drying helps the batter adhere and fry crisp.

“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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