Skip to main content
Main

Vance Meat Fritters

A fried patty made from chopped cooked meat mixed with flour, egg, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Vance Meat Fritters

Ingredients

Directions

Prepare

  1. In a bowl, combine the chopped meat with salt, pepper, onion juice, and parsley.

  2. In another bowl, mix the flour, egg, baking powder, and salt.

Make the batter

  1. Gradually add milk to the flour mixture to form a thick batter.

  2. Fold the meat mixture into the batter.

Fry and serve

  1. Drop spoonfuls of the mixture into hot fat.

  2. Fry until golden brown, then drain well before serving.

  3. Serve plain or with tomato sauce or brown gravy.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Parsley + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  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

All-purpose flour
Forms the thick batter that holds the fritters together and gives them body.
Egg
Binds the batter and helps set the fritters as they cook.
Baking powder
Releases gas during frying, helping the fritters puff and turn light.
Cold cooked meat
Provides the main filling and savory flavor throughout each fritter.
Milk
Hydrates the flour to form a smooth batter with good moisture.

The step that matters

Fry until golden brown, then drain well. The fat must be hot enough that the batter sets quickly and browns rather than absorbing excess oil. Draining removes surface oil so the fritters stay crisp rather than greasy.

Swap the onion

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

  1. Shallotfits better
  2. Capsicumfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against meat, pepper, parsley, flour, 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.

More meat fritters recipes

Cold 8 See all 19 →

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes