Skip to main content
Dessert

Clary Fritters

A fried snack made from clary leaves dipped in a milk and flour batter and sprinkled with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Clary Fritters

Ingredients

Directions

Prepare

  1. Cut off the stalks of the clary leaves.

  2. In a bowl, mix milk and flour to create a batter.

  3. Heat oil in a pan until hot.

Fry and serve

  1. Dip each clary leaf in the batter, then fry them quickly in the hot oil.

  2. Remove from oil and sprinkle with sugar 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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

All-purpose flour
Forms the batter with the milk, coating the leaves and crisping as it fries.
Milk
Hydrates the flour to form a thin batter that clings to the leaves.
Sugar
Adds sweetness to the finished fritters.

The step that matters

Fry each leaf quickly in hot oil. Oil that is not hot enough lets the batter absorb grease and turn heavy, while a quick fry in hot oil sets the coating so it crisps rather than soaks up oil.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes