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Carrot Fritters

Carrot fritters are fried cakes made from boiled carrot, cream, bread crumbs, eggs, and lard, served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Carrot Fritters

Ingredients

Directions

Prepare the carrot

  1. Boil the carrot until tender.

  2. Mash the carrot and pass it through a sieve.

Make and fry the fritters

  1. Mix the carrot pulp with cream, bread crumbs, and beaten eggs.

  2. Shape the mixture into fritters.

  3. Fry the fritters in hot lard or dripping.

Serve

  1. Serve with brown sauce.

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. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Carrot + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together1,628 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Carrot + saucetop 24% of all pairs
    Smell alikelow
    Cooked together2,509 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Eggs
Bind the mixture so the fritters hold their shape when fried.
Bread crumbs
Absorb moisture and give the mixture body so it can be shaped.
Carrot
Provides the main bulk, sweetness and flavour of the fritters.
Cream
Adds moisture and richness, keeping the mixture soft and tender.

The step that matters

Fry the fritters in hot lard or dripping. If the fat is not hot enough, the fritters absorb oil and turn greasy, and the outside will not brown and set quickly. Hot fat seals the surface so the inside cooks through without falling apart.

Swap the carrot

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

  1. Asparagusfits better
  2. Horseradishfits better
  3. Spinachfits better
  4. Carrotthe original

Fit is the average pairing score against cream, bread, egg, sauce. 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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