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Hardshell Fritters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hardshell Fritters

Ingredients

Directions

  1. Bring the water to a boil in a large saucepan.

  2. Add the flour all at once and stir to form a firm, smooth paste, cooking for about 5 minutes.

  3. Remove from heat and let it stand for a few minutes.

  4. Work in the eggs one at a time using a large spoon.

  5. Beat the paste against the side of the pan for at least 5 minutes.

  6. Let the paste stand for 1 to 2 hours before frying, but do not let it cool before adding the eggs.

  7. Heat clarified meat fat in an iron frying kettle.

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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

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