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Cauliflower Fritters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cauliflower and parsley match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 233 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Cauliflower Fritters

Ingredients

Directions

  1. Divide the cold cauliflower into branches.

  2. Prepare the frying batter as directed in your recipe.

  3. Dip the cauliflower pieces into the batter.

  4. Heat the fat until very hot.

  5. Fry the battered cauliflower until golden brown.

  6. Pile the fritters high on a dish.

  7. Garnish with fried parsley 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. Cauliflower + parsleytop 5% of all pairs
    Smell alikestrong
    Cooked together233 recipes

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

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

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