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Vegetable Mareow Fritters

A fried fritter made from green marrow stuffed with cold meats and coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Vegetable Mareow Fritters

Oven, in the book's wordsA brisk oven

Ingredients

Directions

Prepare

  1. Peel the green marrows and remove the seeds.

  2. Stuff the marrows tightly with a mixture of cold meats, binding with a little sauce and seasoning with salt, pepper, parsley, thyme, and marjoram.

  3. Cut the stuffed marrows into slices about ½ inch thick.

  4. Dip each slice in beaten egg, then coat with crushed biscuits or breadcrumbs.

Fry and serve

  1. Fry in hot fat or clarified butter until golden brown.

  2. Drain on a cloth, serve on paper or a folded napkin, and garnish 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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  5. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Green marrows
Form the hollow vessel that holds the meat filling and gives the fritters their body.
Cold meats
Provide the savoury filling that makes up the bulk of each fritter.
Egg
Binds the crumb coating so it adheres to the slices during frying.
Crushed water biscuits or breadcrumbs
Form a crisp, golden coating when fried in hot fat.

The step that matters

Frying in hot fat until golden brown. Fat that is hot enough sets the egg and crumb coating quickly and browns it, so the coating crisps before the marrow overcooks and the slices absorb excess grease.

Swap the marjoram

How well each one fits the dish's main ingredients (ham, pepper, parsley, thyme, egg, biscuit, butter):

  1. Marjoramthe original
  2. Capersfits about as well
  3. Tarragonfits about as well
  4. Winter savoryfits less well

Fit is the average pairing score against ham, pepper, parsley, thyme, egg, biscuit, 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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