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Jelly Fritters

Fried batter squares topped with firm jelly or jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and beef are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,759 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Jelly Fritters

Ingredients

Directions

Make the batter

  1. Beat the eggs well in a bowl.

  2. Add the milk, flour, and salt, and mix until smooth.

Fry and serve

  1. Heat the lard or beef fat in an omelet pan until boiling hot.

  2. Drop large spoonfuls of batter into the pan, leaving space between them.

  3. Cook until golden brown on one side, then carefully turn them over.

  4. Once cooked, remove to a dish lined with a doily.

  5. Top each fritter with 2 teaspoons of firm jelly or jam and serve.

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. Milk + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Flour + beeftop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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 add structure and richness as they set in the pan.
Flour
Forms the batter's body, providing structure once the fritters set and brown.
Milk
Loosens the batter to a pourable consistency and adds moisture and browning sugars.
Lard or beef fat
Heats the pan and fries the batter, giving a crisp, golden surface and rich flavor.

The step that matters

Heat the fat until boiling hot before adding batter. A very hot pan sears the batter's surface quickly, so the fritters brown and seal instead of soaking up fat and turning greasy or pale.

“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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