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Fritters, Apricot

A fried batter with apricot strips, served with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Apricot and milk work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 826 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Fritters, Apricot

Ingredients

Directions

Prepare the batter

  1. Drain the apricots in a colander.

  2. Mix flour, beaten eggs, and enough milk to create a stiff batter. Add a pinch of salt and beat well.

  3. Cut the apricots into thick strips and stir the apricot strips into the batter.

Fry

  1. Heat oil in a pan until boiling.

  2. Drop spoonfuls of the mixture into the hot oil. Fry until browned. Avoid overcrowding the pan. Ensure the oil is hot before adding more fritters.

  3. Drain on paper towels.

Serve

  1. Place on a hot dish.

  2. Sprinkle with sugar. Serve immediately.

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. Apricot + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

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

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk 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
Bind the batter and help the fritters set and hold their shape when fried.
All-purpose flour
Forms the body of the batter, giving the fritters structure as they cook.
Apricots
Add sweet fruit flavour and moisture that keeps the inside tender within the crisp coating.
Milk
Loosens the flour and egg into a stiff batter that clings to the apricot strips.

The step that matters

Keep the oil hot before adding each batch. Hot oil sets the outside of the batter quickly, so the fritters brown and absorb less oil. Oil that is too cool, or a crowded pan that cools it, makes greasy, soggy fritters.

Swap the apricot

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

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

Fit is the average pairing score against flour, egg, milk, 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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