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Dessert

Currant Fritters

A batter of ale and flour with currants fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 8,077 recipes. The science ↓

Currant Fritters

Ingredients

Directions

Make the batter

  1. Stir flour into the ale to make a thick batter.

  2. Add a few currants to the batter and mix well.

Fry and serve

  1. Heat lard in a pan until boiling.

  2. Drop large spoonfuls of the batter into the hot lard.

  3. Fry until golden brown and drain on paper towels.

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. Flour + curranttop 26% of all pairs
    Smell alikelow
    Cooked together8,077 recipes

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

What each ingredient does

Flour
Thickens the ale into a batter that holds its shape when dropped into the fat.
Ale
Liquid that hydrates the flour and loosens the batter into a workable consistency.
Lard
Fat that fries the batter, crisping and browning its outside as it cooks.
Currants
Add sweetness and chewy bursts of fruit throughout the fritters.

The step that matters

Drop the batter into lard that is hot. Batter dropped into fat that is hot enough sets and browns quickly on the outside, while fat that is too cool soaks in and makes greasy fritters. Keeping the batter thick helps the spoonfuls hold their shape in the hot fat.

“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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