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Fritters

A simple fried batter made with butter, eggs, and salt, served with golden syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Fritters

Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Fritters

Ingredients

Directions

Prepare the batter

  1. Add salt, melted butter, and egg yolks to a bowl.

  2. Beat the egg whites until very light and stir them in gradually.

Fry and serve

  1. Heat lard in a pan until boiling.

  2. Drop a spoonful of the mixture into the hot lard to fry.

  3. Serve the fritters with golden syrup.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + syruptop 30% of all pairs
    Smell alikelow
    Cooked together2,796 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + syruptop 32% of all pairs
    Smell alikelow
    Cooked together2,995 recipes

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

What each ingredient does

Egg yolks
Add richness and help bind the batter together.
Egg whites
Beaten until light, they add air and lift to the fritters.
Melted butter
Adds richness and tenderness to the batter.

The step that matters

Stirring in the beaten egg whites. Fold the whites in gently rather than stirring hard, because overmixing knocks out the air that makes the fritters light.

“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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