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Pork Fritters

A fried pork dish coated in a cornmeal and flour batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pork and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 22,121 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Pork Fritters

Ingredients

Directions

Make the batter

  1. Mix cornmeal and flour to make a thick batter.

Fry and serve

  1. Fry a few slices of pork in a frying pan until the fat is rendered.

  2. Dip additional slices of pork in the batter.

  3. Drop the battered pork into the hot fat.

  4. Season with salt and pepper.

  5. Cook until light brown 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. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + porktop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and pork barely smell alike, yet cooks put them together in 11,187 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

Cornmeal
Forms the thick batter and gives the coating a crisp, grainy texture when fried.
All-purpose flour
Adds structure to the batter so it clings to the pork and browns evenly.
Pork slices
Provide the main filling, and their rendered fat becomes the medium that fries the coated pieces.

The step that matters

Drop the battered pork into the hot fat. If the fat is not hot enough, the batter absorbs oil instead of setting quickly, so the fritters turn greasy and soggy rather than crisp and golden.

“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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