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Cold Meat Fritters

Cold slices of meat are seasoned, coated in batter, and 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 parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Cold Meat Fritters

Ingredients

Directions

Prepare

  1. Lay slices of cold meat on a dish.

  2. Sprinkle the slices with chopped onion, lemon juice, chopped parsley, salt, and pepper.

  3. Let it stand for 1 hour.

Fry and serve

  1. Dip the sliced meat in batter.

  2. Fry in hot fat until golden brown.

  3. Drain and serve garnished with parsley.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Cold meat
Forms the body of each fritter and carries the flavour.
Onion
Adds aroma and savoury depth as it softens into the meat.
Lemon juice
Adds acidity that brightens the meat and balances the richness of the batter.
Batter
Coats the meat and fries to a crisp, golden shell.

The step that matters

Frying in hot fat. If the fat is not hot enough, the batter absorbs oil and turns greasy instead of crisp. Hot fat sets the coating quickly so it browns before the meat dries out.

Swap the onion

How well each one fits the dish's main ingredients (meat, lemon, parsley, pepper):

  1. Carrotfits better
  2. Shallotfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against meat, lemon, parsley, pepper. 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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