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Potato Fritters

A fried potato mixture with cream, eggs, parsley, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Nutmeg and parsley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,062 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Fritters

Ingredients

Directions

Prepare the batter

  1. In a bowl, combine riced potatoes, thin cream, salt, and nutmeg.

  2. Set the bowl in ice water and chill thoroughly.

  3. Once cold, add cream, parsley, and beaten eggs.

  4. Gradually mix in the flour until well combined.

Fry

  1. Drop spoonfuls of the mixture into a pot of hot oil.

  2. Fry until golden brown.

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. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  2. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

  3. Potato + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

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

  4. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Parsley + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Riced potatoes
Form the bulk of the fritter, giving a soft, tender interior.
Eggs
Bind the mixture and help it set as it cooks.
Flour
Adds body so the batter holds its shape in the hot oil.
Cream
Adds richness and moisture to the batter.

The step that matters

Chill the mixture thoroughly before frying. Cold batter holds its shape when dropped into hot oil. Warm, loose batter spreads and absorbs more oil, so the fritters can turn greasy and fall apart.

Swap the potato

How well each one fits the dish's main ingredients (cream, nutmeg, egg, parsley, flour):

  1. Shallotfits better
  2. Arrowrootfits better
  3. Spinachfits better
  4. Potatothe original

Fit is the average pairing score against cream, nutmeg, egg, parsley, flour. 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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