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Breaded Artichokes

Breaded artichokes are fried pieces of Jerusalem artichokes coated in egg and crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Jerusalem artichoke and milk work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 138 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Breaded Artichokes

Ingredients

Directions

Prepare the coating

  1. Beat the egg slightly and mix in the milk or water.

Bread and fry

  1. Dip the artichoke pieces in the egg mixture.

  2. Coat the pieces in the dry crumbs.

  3. Fry in deep oil until golden brown.

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. Jerusalem artichoke + milktop 17% of all pairs
    Smell alikemoderate
    Cooked together138 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

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

  3. Jerusalem artichoke + eggtop 32% of all pairs
    Smell alikemoderate
    Cooked together86 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Eggs
Bind the crumb coating to the artichoke pieces so it stays attached during frying.
Milk or water
Thins the egg so it coats the artichokes evenly and adds moisture to the wash.
Dry crumbs
Form a crisp, golden outer layer that browns during frying.
Jerusalem artichokes
Provide the main filling, cooked and cut to uniform size so they heat evenly.

The step that matters

Fry in deep oil until golden brown. The oil must be hot enough to brown the crumb coating quickly; if it is too cool, the crumbs absorb oil and turn greasy before they crisp.

Swap the jerusalem artichoke

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

  1. Asparagusfits better
  2. Potatofits better
  3. Capsicumfits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against egg, milk. 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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