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Dessert

Orange, Peace or Pineapple Fritters

A batter-coated fruit mixture fried in lard and dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Peach and pineapple match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 168 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Orange, Peace or Pineapple Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, mix melted butter, salt, and flour.

  2. Beat the egg yolks.

  3. Stir the beaten yolks into the mixture.

  4. Fold in the stiffly beaten egg whites.

  5. Add grated orange peel to the batter.

Prepare the fruit

  1. Soak the fruit in sweetened cream for 1 hour.

Fry and serve

  1. Cover the fruit pieces with the batter.

  2. Drop the coated fruit into boiling hot lard.

  3. Fry until delicately browned.

  4. Remove the fritters from the lard.

  5. Drain them on coarse brown paper.

  6. Serve the fritters on a platter.

  7. Sift powdered sugar over them.

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. Peach + pineappletop 3% of all pairs
    Smell alikestrong
    Cooked together168 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Orange + pineappletop 6% of all pairs
    Smell alikemoderate
    Cooked together1,664 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Orange + peachtop 7% of all pairs
    Smell alikestrong
    Cooked together385 recipes

    Shared aroma: pinene (pine, turpentine).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

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

What each ingredient does

Eggs
Egg whites, beaten stiff and folded in, give the batter lightness and help it puff when fried.
Flour
Forms the batter's structure, holding the coating around the fruit as it sets in the hot fat.
Butter
Adds richness and tenderness to the batter.
Peach
Provides fruity sweetness and moisture inside the coated fritter.
Pineapple
Adds juicy sweetness and acidity that contrasts with the rich batter.

The step that matters

Fry until delicately browned. Frying in very hot lard sets the batter quickly so it crisps and browns before the fruit releases too much juice. Fruit that is too wet or fat that is not hot enough will make the coating greasy and pale.

Swap the orange

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Apricotfits better
  4. Orangethe original

Fit is the average pairing score against egg, butter, flour, peach, pineapple, 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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