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Dessert

Jolly Boys Fritters

Fried dough fritters made from rye meal, whole meal flour, Indian cornmeal, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rye and flour match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,320 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Jolly Boys Fritters

Ingredients

Directions

Prepare

  1. Mix the rye meal, whole meal flour, Indian cornmeal, and sugar together in a bowl.

  2. Add water gradually until a thick batter forms.

Fry and serve

  1. Drop spoonfuls of the batter into hot oil and fry until golden brown.

  2. Remove and drain on paper towels 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. Rye + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Rye + sugartop 25% of all pairs
    Smell alikemoderate
    Cooked together535 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Rye meal
Provides the main body and structure of the batter, with a hearty flavour.
Whole meal flour
Adds structure and bulk to the batter, helping it hold its shape when fried.
Indian cornmeal
Adds coarse texture and helps the fritters crisp and brown in the hot oil.
Sugar
Promotes browning on the surface of the fritters and adds a touch of sweetness.

The step that matters

Drop spoonfuls of the batter into hot oil and fry until golden brown.. The oil must be hot enough so the batter sets and browns quickly on the outside. If the oil is too cool, the fritters absorb excess oil and turn greasy and heavy.

“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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