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Tomato Fritters

Tomato fritters are thick tomato slices coated in egg and cracker crumbs, fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Tomato Fritters

Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Tomato Fritters

Ingredients

Directions

  1. Leave the skins on the tomatoes and slice them into thick slices.

  2. Dip each slice in the beaten eggs, then coat with cracker crumbs.

  3. Fry the coated slices in hot butter 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.

Photo for illustrative purposes only · Contact us to use it

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Tomato + buttertop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Tomato + eggtop 34% of all pairs
    Smell alikelow
    Cooked together5,890 recipes

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

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

What each ingredient does

Tomatoes
Provide the main body and moisture of the fritter, with skins left on for shape.
Eggs
Bind the coating so the cracker crumbs adhere to the tomato slices.
Cracker crumbs
Form a crisp outer crust that browns when fried.
Butter
Conducts heat for frying and promotes browning and rich flavour on the crust.

The step that matters

Fry the coated slices in hot butter until golden brown. If the butter is not hot enough, the coating absorbs fat and turns greasy instead of crisping. Frying over steady heat sets the crumb crust before the juicy tomato releases too much moisture.

Swap the tomato

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

  1. Asparagusfits better
  2. Chivefits better
  3. Leekfits better
  4. Tomatothe original

Fit is the average pairing score against egg, butter. 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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