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Passover Currant Fritters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Currant and wine are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,323 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Passover Currant Fritters

Ingredients

Directions

  1. Mix a thick batter.

  2. Add well-washed and dried currants to the batter.

  3. Fry the mixture in hot oil until golden brown.

  4. Serve with a sweet sauce flavored with wine or shrub and sweetened with sugar.

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. Currant + winetop 14% of all pairs
    Smell alikelow
    Cooked together1,323 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes
  3. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

Currant and sugar barely smell alike, yet cooks put them together in 12,256 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

Swap the currant

How well each one fits the dish's main ingredients (sugar, wine):

  1. Vanillafits better
  2. Applefits better
  3. Grapefits better
  4. Currantthe original

Fit is the average pairing score against sugar, wine. Candidates are from the same food group and used in at least 100 recipes.

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