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Meat Fritters

Fritters made from chopped cold meat mixed with batter and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Meat Fritters

Ingredients

Directions

Prepare the meat

  1. Chop the cold meat and place it in a dish.

  2. Season the meat with salt and pepper, then pour the lemon juice over it.

  3. Prepare the meat about an hour before making the fritters.

Fry the fritters

  1. Stir the meat into the fritter batter.

  2. Drop large spoonfuls of the mixture into boiling hot fat.

  3. Fry until golden brown, then drain and serve hot.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

  3. Meat + lemontop 28% of all pairs
    Smell alikelow
    Cooked together2,817 recipes

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

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

What each ingredient does

Tender cold meat
Forms the main body of the fritters and gives them their savoury filling.
Fritter batter
Binds the meat and forms the crisp golden coating when fried.
Lemon juice
Adds acidity that brightens the flavour of the meat.

The step that matters

Drop the mixture into boiling hot fat. If the fat is not hot enough, the batter absorbs oil and turns greasy rather than crisping quickly. Hot fat sets the outside fast so the fritters stay light and golden.

Swap the lemon

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

  1. Limefits about as well
  2. Lemonthe original
  3. Avocadofits less well
  4. Cherryfits less well

Fit is the average pairing score against meat, pepper. 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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