Skip to main content
Main

Abalone Fritters

Battered abalone slices fried in lard and garnished with lime.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Abalone and lime share more aroma than cooks usually use. They rank in the top 13% of all ingredient pairs, and cooks put them together in 3 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Abalone Fritters

Ingredients

Directions

Prepare the abalone

  1. Clean the abalone well.

  2. Remove the outside rim.

  3. Slice the abalone into ¼ inch slices.

  4. Pound the slices with a meat hammer.

Make the batter

  1. In a bowl, mix the egg, sweet milk, baking powder, and salt to create the batter.

Fry and serve

  1. Dip the abalone slices in the batter.

  2. Fry the battered slices in hot lard until they are light brown.

  3. Garnish with limes.

  4. 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. Abalone + limetop 13% of all pairs
    Smell alikestrong
    Cooked together3 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Milk + limetop 27% of all pairs
    Smell alikemoderate
    Cooked together700 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Egg + limetop 34% of all pairs
    Smell alikelow
    Cooked together1,658 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Abalone + eggtop 35% of all pairs
    Smell alikemoderate
    Cooked together7 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Abalone
Forms the main body of the fritter, becoming tender when pounded and cooked through.
Egg
Binds the batter and helps it cling to the abalone slices while frying.
Sweet milk
Adds moisture to the batter, giving a softer coating once fried.
Baking powder
Releases gas in the batter, lightening its texture and helping it puff when fried.

The step that matters

Fry the battered slices in hot lard. If the lard is not hot enough, the batter absorbs oil and turns greasy instead of crisping and browning quickly. Frying at proper heat sets the coating fast and keeps the abalone inside tender.

Swap the lime

How well each one fits the dish's main ingredients (abalone, egg, milk):

  1. Vanillafits better
  2. Coconutfits better
  3. Lemonfits better
  4. Limethe original

Fit is the average pairing score against abalone, egg, milk. 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes