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Batter for Fruit Fritters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Batter for Fruit Fritters

Ingredients

Directions

  1. In a bowl, mix the egg yolks with the flour.

  2. Add the olive oil and brandy (or substitute with wine or lemon juice).

  3. Thin the mixture with cold water until it reaches the consistency of thick cream.

  4. In a separate bowl, beat the egg whites until stiff peaks form, then fold them into the batter.

  5. Dip the fruit into the batter, ensuring it is thoroughly coated.

  6. Fry the coated fruit in boiling lard until golden brown.

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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Brandy + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

  3. Flour + olivetop 19% of all pairs
    Smell alikemoderate
    Cooked together16,871 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + brandytop 25% of all pairs
    Smell alikelow
    Cooked together4,181 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Brandy + olivetop 26% of all pairs
    Smell alikemoderate
    Cooked together340 recipes

    Shared aroma: (z)-hex-3-en-1-ol (freshly cut grass green and herbaceous notes).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

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