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 ↓
Pig Fritters
Ingredients
Directions
Prepare the figs
Steam the figs in a potato steamer until plumped and soft, but not broken.
Dry the figs with a cloth and roll them in powdered sugar while warm.
Fry and serve
Coat the figs with batter and fry them in enough fat to cover them until brown and crisp.
Drain the fritters and dust with sugar before serving.
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.
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Fig + sugartop 16% of all pairsSmell alikemoderateCooked 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
- Provide the sweet, soft filling that is enclosed by the crisp batter.
- Batter
- Forms a coating that turns crisp and brown when fried, sealing in the moist fruit.
- Frying fat
- Conducts heat around the batter so it browns and crisps evenly.
- Powdered sugar
- Adds sweetness and a dusty finish on the fried fritters.
The step that matters
Fry until brown and crisp. The fat must be hot enough to cover the figs so the batter crisps quickly. If the fat is too cool, the batter absorbs oil and turns greasy while the fig inside overheats and may burst.
“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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