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Dessert

Pineapple Fritters

A batter of flour, milk, eggs, and pineapple, fried and dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Pineapple Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, mix the flour, milk, and egg yolks to create a light batter.

  2. Beat the egg whites until frothy and fold them into the batter.

  3. Bruise the pineapple slices into a pulp and stir into the batter along with nutmeg and cinnamon.

Fry and serve

  1. Heat a pan over medium heat and ladle the batter into the pan to form fritters.

  2. Fry the fritters in fresh butter, turning them only once until they are brown and crisp.

  3. Remove the fritters to a dish and sprinkle with powdered sugar before serving.

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. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Fine flour
Provides the starch structure that holds the batter together as it cooks.
Egg yolks
Add richness and emulsify the batter, helping it bind and brown.
Egg whites
Whipped to froth, they lighten the batter and help the fritters rise and stay tender.
Milk
Hydrates the flour and adds moisture and milky flavor to the batter.
Pineapple
Adds moisture, sweetness, and acidity that brightens the fried batter.

The step that matters

Fry the fritters in fresh butter, turning them only once. Turning them only once lets a brown crust set on each side before the fritter is moved again. Frequent handling tears the forming surface and keeps the centre from firming, so the fritters can break apart or stay greasy.

Swap the pineapple

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

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

Fit is the average pairing score against flour, milk, egg, nutmeg, cinnamon, butter, 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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