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Dessert

Apple Fritters I

Apple fritters are small fried apple pieces coated in batter and dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Apple Fritters I

Ingredients

Directions

Prepare

  1. Wipe, quarter, core, and peel the apples, then cut them into small pieces.

  2. Stir the apple pieces into the batter.

Fry and serve

  1. Heat deep fat to 365°F (185°C). Drop spoonfuls of the mixture into the hot fat.

  2. Fry until golden brown, then drain on unglazed paper.

  3. Sprinkle with powdered sugar and serve.

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. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

Apple and sugar barely smell alike, yet cooks put them together in 16,478 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

Apples
Provide the fruit flavor and moist pieces that soften as the fritters cook.
Batter
Forms the coating that fries into a crisp, golden outer shell around the apple.

The step that matters

Drop spoonfuls into hot fat. Fat at the stated temperature seals the batter quickly, so fritters brown outside without absorbing excess oil or staying raw inside. Cold fat makes greasy, heavy results.

“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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