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Egg Fritters

Egg fritters are a batter of eggs, milk, flour, baking powder, and salt, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Egg Fritters

Ingredients

Directions

Prepare the batter

  1. Separate the egg yolks and whites.

  2. In a bowl, stir the sweet milk into the yolks.

  3. Mix the baking powder with the flour, then add to the yolk mixture.

  4. Add the salt and beat the egg whites until stiff.

  5. Fold the egg whites into the batter gently.

Fry

  1. Fry the mixture immediately in hot oil until golden brown.

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Eggs
Yolks enrich the batter and whites, beaten stiff, lighten it and help it rise.
Flour
Provides the structure that holds the fritters together as they cook.
Baking powder
Releases gas in the batter, helping the fritters puff and become light.
Sweet milk
Adds moisture to the batter, loosening the flour into a pourable mixture.

The step that matters

Fold the egg whites in gently, then fry immediately. Beaten egg whites hold air that gives the fritters lift. Heavy stirring knocks that air out, and waiting lets the baking powder lose its gas before the batter hits the 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.

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