Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Cheese Balls
Ingredients
Directions
Make the dough
In a bowl, combine flour, butter, cheese, yolk of egg, lemon juice, and cayenne pepper.
Knead the mixture until well combined.
Roll the mixture into small balls.
Coat and fry
Dip each ball in the white of egg, then coat with bread crumbs.
Fry the balls in hot fat for one minute until golden.
Drain on paper and serve very hot.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Lemon + peppertop 3% of all pairsSmell alikestrongCooked together27,047 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Butter + breadtop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Cheese + breadtop 7% of all pairsSmell alikemoderateCooked together2,130 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Butter + cheesetop 8% of all pairsSmell alikemoderateCooked together7,962 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter barely smell alike, yet cooks put them together in 124,287 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
- Flour
- Provides the structure that holds the cheese and butter dough together.
- Butter
- Adds fat for a tender, rich texture in the dough.
- Cheese
- Gives savory flavor and helps bind the dough while adding richness.
- Egg yolk
- Binds the dough and adds richness and color.
- Egg white
- Acts as a glue so the bread crumbs stick to the balls and crisp when fried.
The step that matters
Frying the coated balls. The hot fat must be hot enough to brown the crumb coating quickly. If the fat is too cool, the balls absorb oil and turn greasy before the coating turns golden, and the cheese inside may not heat through properly.
Swap the lemon
How well each one fits the dish's main ingredients (flour, butter, cheese, egg, pepper, bread):
- Figfits better
- Lemonthe original
- Plumfits about as well
- Avocadofits about as well
Fit is the average pairing score against flour, butter, cheese, egg, pepper, bread. 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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