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Dessert

Potato Fritters

A fried potato purée mixture with sugar, lemon, eggs, and flour, served sprinkled with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Potato Fritters

Ingredients

Directions

Make the batter

  1. While the potato is warm, mix the butter into the purée.

  2. Add the sugar, lemon juice, lemon rind, and flour.

  3. Break the eggs over the mixture and beat until very light.

Fry and serve

  1. Fry spoonfuls of the mixture in lard, barely deep enough to cover them, in a frying pan.

  2. Serve piled on a platter and sprinkled with sugar.

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 + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Potato + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together2,230 recipes

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

  3. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 mixture and, when beaten, add air that lightens the fritters.
Butter
Adds richness and flavour and keeps the purée soft and moist.
Flour
Adds body so the mixture holds its shape when fried.
Sugar
Adds sweetness and helps the fritters brown in the pan.
Potato purée
Forms the base of the batter, giving the fritters their soft, tender body.

The step that matters

Fry spoonfuls of the mixture in lard, barely deep enough to cover them. The lard must be hot enough to cook the batter quickly and brown it. If the fat is too cool, the fritters absorb grease and turn heavy; if the batter is spooned into too much fat, the fritters can spread and cook unevenly.

Swap the potato

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

  1. Arrowrootfits better
  2. Shallotfits better
  3. Leekfits better
  4. Potatothe original

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