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Chicken Fritters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Chicken Fritters

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chicken Fritters

Ingredients

Directions

  1. In a saucepan, melt the butter over medium heat.

  2. Mix the flour smoothly into the hot butter.

  3. Gradually add the boiling chicken stock, stirring until smooth.

  4. Add the salt and celery salt, and let the mixture simmer until thick.

  5. Pour half of the sauce onto a small platter and spread the chopped chicken evenly over it.

  6. Cover the chicken with the remaining sauce and place it on ice until cold and firm.

  7. Cut the mixture into 1-inch by 2-inch pieces.

  8. Dip each piece quickly into fritter batter and fry in deep, hot oil until golden.

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.

Photo for illustrative purposes only · Contact us to use it

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Chicken + celerytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,375 recipes

    Shared aroma: myristicin (spice, warm).

  3. Flour + celerytop 15% of all pairs
    Smell alikemoderate
    Cooked together6,905 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Butter + celerytop 25% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Swap the celery

How well each one fits the dish's main ingredients (chicken, flour, butter):

  1. Jalapenofits better
  2. Capersfits better
  3. Garlicfits better
  4. Celerythe original

Fit is the average pairing score against chicken, flour, butter. Candidates are from the same food group and used in at least 100 recipes.

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