Skip to main content
Main

Potato Fritters

A fried potato mixture with milk, cream, egg yolks, breadcrumbs, cheese, and spices, served with fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Potato Fritters

Ingredients

Directions

Prepare the potato mixture

  1. Boil the potatoes until tender, then rub them through a sieve.

  2. Mix the sieved potatoes with milk, cream, egg yolks, breadcrumbs, Cheddar cheese, flour, butter, salt, pepper, and nutmeg until well combined.

Fry and serve

  1. Drop spoonfuls of the mixture into hot oil and fry until golden brown.

  2. Drain on a cloth or shake in a frying basket.

  3. Serve on paper or a napkin, garnished with fried parsley.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Potato + cheddar cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together932 recipes

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Cheddar cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together2,436 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

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

What each ingredient does

Potatoes
Form the bulk of the fritter, giving a soft, tender interior when mashed smooth.
Egg yolks
Bind the mixture and add richness and a tender, custard-like texture.
Milk
Adds moisture and softness to the mashed potato mixture.
Cream
Adds fat and richness, keeping the interior smooth and moist.
Breadcrumbs
Absorb moisture and help the mixture hold its shape while frying.
Cheddar cheese
Adds savoury flavour and helps the exterior brown as it fries.

The step that matters

Dropping the mixture into hot oil. If the oil is not hot enough, the fritters absorb excess oil and turn greasy; if too hot, the outside browns before the inside cooks 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.

More potato fritters recipes

Sweet 9 See all 119 →

You might also like

Potato CroquettesPotato Croquettes255 recipesMacaroni and CheeseMacaroni and Cheese102 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipes