Skip to main content
Main

Rice Fritters

Rice fritters are fried cakes made from boiled rice, eggs, flour, and lemon peel, served with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Rice Fritters

Why it works: Rice and lemon are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,366 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Rice Fritters

Ingredients

Directions

Make the batter

  1. Boil the rice in a small amount of water until it reaches a jelly-like consistency.

  2. Let the rice cool, then beat it together with the eggs, flour, and lemon peel.

Fry and serve

  1. Heat butter or oil in a pan and fry spoonfuls of the mixture like fritters.

  2. Serve the fritters with sifted white sugar on top.

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.

Photo for illustrative purposes only · Contact us to use it

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. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Flour and butter 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

Rice
Cooked to a jelly-like consistency, it forms the bulk and body of the fritter.
Eggs
Bind the mixture and set when fried, giving the fritters structure.
Flour
Adds body and helps the batter hold its shape while frying.
Lemon peel
Adds aromatic citrus flavour to the batter.

The step that matters

Boil the rice to a jelly-like consistency. Rice cooked with too little water may stay firm, while overcooking can make it mushy. The starch needs to gelatinise so the rice binds smoothly with the eggs and flour, giving a batter that holds its shape when fried.

Swap the lemon

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

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

Fit is the average pairing score against rice, egg, flour, butter, 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.

You might also like

Lemon SauceLemon Sauce236 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes