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Prbnoh Potato Fritters

A savory fritter made from mashed potatoes, flour, cream, wine, eggs, lemon, nutmeg, and salt, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Prbnoh Potato Fritters

Ingredients

Directions

Prepare the potato base

  1. Boil the potatoes in salted water until well done.

  2. Drain the potatoes.

  3. Mash thoroughly, preferably through a colander.

Make the batter

  1. While still warm, mix in the cream, wine, eggs, yolks, lemon juice, and nutmeg.

  2. Set the bowl in ice water.

  3. Beat the mixture for 15 minutes or more until light.

  4. Gently fold in the flour.

Fry and serve

  1. Fry small spoonfuls of the mixture in hot lard until golden brown.

  2. Drain on paper 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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Potato + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Potato + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together2,230 recipes

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

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

What each ingredient does

Potatoes
Provide the starchy bulk that gives the fritters their soft, tender body.
Eggs
Bind the mixture and set during frying, giving structure and richness to the fritters.
Egg yolks
Add richness and fat, making the batter smoother and more tender.
Flour
Adds structure to the batter so the fritters hold their shape while frying.
Cream
Adds fat and moisture, keeping the fritters soft and rich inside.
White wine or sherry
Contributes moisture and acidity, adding a subtle aroma and flavour.

The step that matters

Beat the mixture until light. Beating for a full 15 minutes or more traps air in the eggs and batter, which helps the fritters rise and stay light. Keeping the bowl cold in ice water stops the eggs from thinning or setting too early while you work.

Swap the potato

How well each one fits the dish's main ingredients (flour, cream, white wine, egg, lemon, nutmeg):

  1. Shallotfits better
  2. Arrowrootfits better
  3. Spinachfits better
  4. Potatothe original

Fit is the average pairing score against flour, cream, white wine, egg, lemon, nutmeg. 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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