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Dessert

Pineapple Fritters

A batter of flour, milk, eggs, baking soda, cream of tartar, sugar, and salt, fried with pineapple pieces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cream and sugar 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 ↓

Pineapple Fritters

Ingredients

Directions

Prepare

  1. Peel and cut the pineapple into pieces.

  2. Cover the pineapple with sugar and let it stand overnight.

Make and fry the fritters

  1. In a bowl, mix the flour, milk, eggs, baking soda, cream of tartar, sugar, and a pinch of salt to create a batter.

  2. Stir in the prepared pineapple when ready to fry.

  3. Fry the batter until golden brown.

Serve

  1. Serve hot with additional sugar and cream.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Milk + pineappletop 12% of all pairs
    Smell alikemoderate
    Cooked together885 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk 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

Eggs
Bind the batter and add structure to the fritters as they cook.
Flour
Forms the body of the batter that holds the fritter together.
Baking soda
Reacts with the acid in the batter to produce gas that helps the fritters rise.
Cream of tartar
Provides acidity that activates the baking soda and supports rising.
Milk
Adds moisture and loosens the batter to a pourable consistency.

The step that matters

Fry the batter until golden brown. The batter must be fried at a hot enough temperature to set the outside quickly and brown it. If the oil is too cool, the fritters absorb excess fat and turn greasy and dense inside.

Swap the pineapple

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

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

Fit is the average pairing score against flour, milk, egg, cream, sugar. 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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