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Hollandaise Fritters

A fried rice cake made with eggs, cheese, and cream, served hot with lamb chops or steak.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Hollandaise Fritters

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the cakes

  1. Mix the rice, eggs, cheese, cream, salt, and pepper until well combined.

  2. Form the mixture into small flat cakes.

Fry and serve

  1. Heat hot fat in a pan (not deep fat).

  2. Brown the cakes slowly on one side, then turn and brown the other side.

  3. Serve hot with lamb chops or steak.

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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  2. Rice + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

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

  3. Cheese + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

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

  5. Rice + creamtop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Cold boiled rice
Forms the bulk of the fritter, giving it body and a starchy base.
Eggs
Bind the mixture together so the cakes hold their shape.
Grated cheese
Adds savoury flavour and helps the cakes brown richly in the pan.
Cream
Adds moisture and richness to the mixture.

The step that matters

Brown the cakes slowly on one side. Slow, moderate heat lets the cakes cook through and set their centres while the outside browns evenly. Rushing with high heat can scorch the surface before the inside firms up, and the cakes may break when turned.

“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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