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Pork Fritters

A fried pork dish coated in a batter of Indian meal and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Prepare

  1. Prepare a thick batter by mixing Indian meal and flour.

  2. Slice the pork and fry in a pan until the fat is rendered.

Fry and serve

  1. Dip additional pork slices in the batter.

  2. Drop the battered pork into the hot oil, seasoning with salt and pepper.

  3. Cook until golden 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

Indian meal
Forms the main coating, giving the fritters a crisp, golden crust when fried.
All-purpose flour
Thickens the batter and helps it cling to the pork while frying.
Pork slices
Provide the main filling, with rendered fat adding flavor to the frying.

The step that matters

Drop the battered pork into the hot oil. If the oil is not hot enough, the batter absorbs oil and turns greasy and soggy instead of crisping. Hot oil sets the coating quickly, so it stays crisp and cooks the pork through.

“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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