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Dessert

Jelly Fritters

Fried batter fritters topped with jelly or jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Jelly Fritters

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the batter

  1. In a bowl, beat the eggs and milk together.

  2. Gradually add the flour until the batter is light.

Fry

  1. In a frying pan, heat the lard or beef fat until boiling hot.

  2. Add the batter by large spoonfuls, ensuring they are not too close together.

  3. Cook until one side is a delicate brown, then turn to brown the other side.

  4. Remove to a dish lined with a doily.

Serve

  1. Top each fritter with a dessert spoonful of jelly or jam 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. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Wheat + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together319 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Eggs
Bind the batter and help the fritters set structure as they cook.
Wheat flour
Provides the starch and gluten that form the fritter's body and structure.
Milk
Adds moisture and liquid so the flour forms a pourable batter.
Lard or beef fat
Conducts heat to the batter and gives the fritters a crisp, browned surface.

The step that matters

Heat the fat until boiling hot before adding the batter. Very hot fat sets the outside of each batter spoonful quickly, so it browns and absorbs less grease. Cool fat lets the batter soak up oil and turn heavy. Spacing the spoonfuls apart keeps the fat hot and lets each fritter cook evenly.

“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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