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Vegetable Marrow Fried in Batter

Slices of boiled vegetable marrow coated in batter and fried until golden, served with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Vegetable Marrow Fried in Batter

Ingredients

Directions

Prepare the marrows

  1. Pare and quarter the marrows.

  2. Boil the marrows for 10 minutes until three-quarters cooked.

  3. Drain the marrows.

  4. Sprinkle the marrows with salt and pepper.

  5. Cut the marrows into slices.

Make the batter

  1. Mix flour and salt in a bowl.

  2. Add water to the mixture to form a paste.

  3. Stir in oil and the egg yolk, beating until smooth.

  4. Let the batter rest in a cool place for 1 hour.

  5. Fold in the whisked egg whites until frothy.

Fry and serve

  1. Dip the slices into the frying batter.

  2. Fry the battered slices in hot oil until golden brown.

  3. Lift the fried marrows onto a dish.

  4. Sprinkle the fried marrows with chopped parsley.

  5. Serve the marrows alone or with dressed meat.

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).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, 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

What each ingredient does

All-purpose flour
Forms the paste and the body of the batter that coats the slices.
Egg yolk
Adds richness and helps make the batter smooth and cohesive.
Egg whites
Whisked and folded in to lighten the batter and add airy texture.
Oil
Adds fat to the batter for tenderness and carries heat for golden browning in frying.

The step that matters

Fold in the whisked egg whites until frothy. Folding gently keeps the air in the whites so the batter stays light; overmixing deflates it and leaves the fritters heavy.

“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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