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Egg Fritters Sweet

Sweet egg fritters made by frying a stiff batter of eggs, sugar, cream, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Egg Fritters Sweet

Ingredients

Directions

Make the batter

  1. Beat the eggs together, yolks and whites.

  2. Add sugar and cream, then mix in enough flour to create a stiff paste.

Fry and finish

  1. Heat boiling fat in a pan.

  2. Drop spoonfuls of batter into the hot fat and fry until golden brown.

  3. Remove and strain on paper, then sprinkle with sifted 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and flour 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

What each ingredient does

Eggs
Provide structure and richness, binding the batter together.
Flour
Forms the stiff paste that gives the fritters their body.
Cream
Adds moisture and richness to the batter.
Sugar
Adds sweetness and helps the fritters brown in the fat.

The step that matters

Drop spoonfuls of batter into the hot fat and fry until golden brown.. The fat must be boiling hot before the batter goes in. If it is too cool, the fritters absorb more fat and turn greasy instead of crisping and browning on the outside.

“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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