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Squash Fritters

A fried or baked fritter made from mashed Hubbard squash, butter, flour, milk, egg, salt, and pepper.

From an old cookbook · modernised transcription
By Henrietta Latham Dwight · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Squash Fritters

Ingredients

Directions

Prepare the squash

  1. Bake a heaping cupful of Hubbard squash until tender.

  2. Mash the squash.

Make the batter

  1. Stir into the mash a heaping tablespoonful of butter, a heaping tablespoonful of flour, a cup of milk, salt and pepper to taste, and one egg beaten light, then mix well.

Cook the fritters

  1. Bake or fry as griddle cakes.

Nutrition, whole recipe (rough)

233Calories
14 gProtein
13 gFat
14 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Henrietta Latham Dwight. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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

Squash (in the method)
Provides the bulk and moisture that make up most of the batter.
Flour (in the method)
Adds starch that thickens the mash and helps the cakes hold their shape.
Egg
Binds the mixture together and sets as the cakes cook.
Butter (in the method)
Adds fat for richness and a tender texture.
Milk
Adds moisture that loosens the mash into a spreadable batter.

The step that matters

Mash the squash until smooth. Squash that is not fully tender or has lumps releases uneven moisture and starch, so the batter can cook unevenly or spread poorly on the griddle.

“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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