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Pine-apple Fritters

A fried snack made from pineapple pieces coated in a flour and water batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pineapple and flour are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 1,209 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pine-apple Fritters

Ingredients

Directions

Prepare

  1. Peel and slice the pineapple, then cut the slices into small pieces.

  2. Prepare a batter with flour and water.

Fry and serve

  1. Dip the pineapple pieces into the batter.

  2. Heat oil in a pan and fry the battered pineapple until golden brown.

  3. 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. Pineapple + flourtop 21% of all pairs
    Smell alikemoderate
    Cooked together1,209 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Pineapple
Provides the fruit filling that becomes sweet and juicy inside the fritter.
Flour
Forms the batter coating that crisps and browns when fried.
Oil
Conducts heat to fry the battered pieces, browning the coating and crisping its surface.

The step that matters

Frying the battered pineapple. The oil must be hot enough to brown the batter quickly. If it is too cool, the coating absorbs oil and turns greasy before it crisps, and the pineapple heats through unevenly.

“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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