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Quinoa, Bacon, and Blue Cheese Fritters with Horseradish-Yogurt Sauce

By epicurious · From Open Recipes · 14 ingredients
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Why it works: Blue cheese and yogurt match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 100 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Makes 2 dozen Fritters

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Blue cheese + yogurttop 5% of all pairs
    Aroma overlapstrong
    Mentioned together100 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Quinoa + flourtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together99 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + yogurttop 5% of all pairs
    Aroma overlapstrong
    Mentioned together2,358 recipes

    Shared aroma: ethyl octanoate (fruity).

  4. Milk + blue cheesetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together119 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Parsley + horseradishtop 6% of all pairs
    Aroma overlapstrong
    Mentioned together562 recipes

    Shared aroma: coumarin (sweet, hay).

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

Flavor stand-ins for the parsley

How well each one fits the dish's main ingredients (quinoa, flour, egg, milk, blue cheese, canola oil, yogurt):

  1. Garlicbetter flavor fit
  2. Cinnamonbetter flavor fit
  3. Corianderbetter flavor fit
  4. Parsleythe original

Fit is the average pairing score against quinoa, flour, egg, milk, blue cheese, canola oil, yogurt. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).