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Dessert

Another Way to Make Apple Fritters

A batter of eggs, cream, yeast, wine, rose water, nutmeg, and salt mixed with apple slices, fried in lard, served with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Nutmeg and flour are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 18,623 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Another Way to Make Apple Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, combine the eggs, cream, yeast, white wine, rose water, nutmeg, and salt.

  2. Gradually add flour to create a thick batter.

  3. Fold in the apple slices until well mixed.

  4. Cover the bowl and let it sit near a warm place for about 1 hour.

Fry and serve

  1. Drop spoonfuls of the batter into boiling lard and fry until golden brown.

  2. Serve hot, sprinkled with sugar.

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. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. White wine + appletop 8% of all pairs
    Smell alikemoderate
    Cooked together372 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Nutmeg + appletop 12% of all pairs
    Smell alikemoderate
    Cooked together3,790 recipes

    Shared aroma: estragole (anise, licorice).

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Eggs
Bind the batter and add structure and richness as the fritters set.
Yeast
Produces gas during the rest, so the batter becomes light and puffy.
Flour
Forms the thick batter's structure, which holds its shape in the hot fat.
Cream
Adds fat and moisture, giving a softer, richer crumb.
Apples
Provide moisture and sweetness, and their slices stay tender inside the crisp coating.

The step that matters

Letting the batter rest near warmth. The yeast needs time and warmth to produce gas. If the batter rests too briefly or stays cold, the fritters will be dense rather than light.

Swap the apple

How well each one fits the dish's main ingredients (egg, cream, white wine, rose, nutmeg, flour, sugar):

  1. Raisinfits better
  2. Vanillafits better
  3. Lemonfits better
  4. Applethe original

Fit is the average pairing score against egg, cream, white wine, rose, nutmeg, flour, 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.

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