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Peach Fritters

Peach fritters are fried peach halves coated in a sweet batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Peach Fritters

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Peach Fritters

Ingredients

Directions

Prepare the peaches

  1. Peel the peaches.

  2. Split the peaches in half.

  3. Remove the stones from the peach halves.

  4. Dust the peach halves with powdered sugar.

Make the batter and fry

  1. Dip each peach half in the batter.

  2. Fry the peach halves in hot fat until golden.

  3. Whisk the butter to a cream.

  4. Gradually add the sugar to the butter cream.

  5. Beat the yolks of two eggs.

  6. Add nutmeg, cold water, and rum to the beaten yolks.

  7. Stir the nutmeg mixture into the lukewarm batter.

  8. Heat the batter gradually, stirring constantly until smooth.

  9. Beat the yolks of three eggs.

  10. Add milk, salt, and flour to the beaten yolks and mix the batter well.

  11. If using old flour, add a little more milk if necessary.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Peach + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  4. Peach + rumtop 10% of all pairs
    Smell alikemoderate
    Cooked together84 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Peach + nutmegtop 10% of all pairs
    Smell alikestrong
    Cooked together342 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Peaches
Provide juicy sweet fruit that softens inside the crisp fried coating.
Egg yolks
Add richness and help the batter emulsify and set when cooked.
Flour
Forms the structure of the batter so it clings to the fruit and fries firm.
Butter
Adds richness and a tender texture to the batter.
Milk
Adds moisture and loosens the batter to the right consistency.
Rum
Adds a warm aroma and flavour to the batter.

The step that matters

Heat the batter gradually, stirring constantly until smooth. Egg yolks can scramble or turn lumpy if heated too quickly. Heating gently while stirring keeps the batter smooth and evenly thickened.

Swap the peach

How well each one fits the dish's main ingredients (sugar, butter, egg, nutmeg, rum, milk, flour):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Peachthe original

Fit is the average pairing score against sugar, butter, egg, nutmeg, rum, milk, flour. 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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