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Peach Fritters

Peach fritters are battered and fried peach halves served hot with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Peach Fritters

Why it works: Lemon and olive are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 11,922 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Peach Fritters

Ingredients

Directions

Prepare the peaches

  1. Peel the peaches and cut them in half, removing the stones.

  2. Sprinkle the peach halves with sugar.

Make the batter

  1. In a bowl, mix flour, salt, sugar, and lemon rind.

  2. Add milk and the beaten yolks and whites of the eggs to the dry ingredients.

  3. Stir in the olive oil or melted butter and beat the batter well.

Fry and serve

  1. Dip each peach half in the batter to completely cover it.

  2. Fry the peach fritters in hot oil for 5-6 minutes until golden brown and tender.

  3. Sprinkle lightly with powdered sugar and serve hot.

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. Lemon + olivetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Peach + olivetop 10% of all pairs
    Smell alikestrong
    Cooked together275 recipes

    Shared aroma: 3-hexenol (green, grassy).

  3. Peach + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  4. Peach + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together947 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

    Shared aroma: isobutyraldehyde (malty, 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

Peaches
Provide the fruit filling that becomes soft and sweet under the batter when fried.
All-purpose flour
Forms the structure of the batter that coats and sets around the peach halves.
Eggs
Add structure and richness to the batter, helping it set and turn golden in the hot oil.
Milk
Adds moisture to the batter so it loosens into a coating that fries up tender.
Sweet olive oil or melted butter
Adds fat that enriches the batter and helps it brown and crisp when fried.

The step that matters

Frying in hot oil. The oil must be hot enough to set the batter quickly and brown it. If the oil is too cool, the batter absorbs grease and turns heavy and soggy before it crisps.

Swap the peach

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

  1. Vanillafits better
  2. Blueberryfits better
  3. Raisinfits better
  4. Peachthe original

Fit is the average pairing score against sugar, flour, lemon, milk, egg, olive. 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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