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Sorrel Fried in Batter

A dish of sorrel leaves dipped in batter and fried until crisp, served with parsley garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sorrel and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 234 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Sorrel Fried in Batter

Ingredients

Directions

Prepare

  1. Make a small quantity of frying batter and let it rest for 1-2 hours.

  2. Wash the middle leaves of the sorrel in 2-3 waters, then drain and dry them well.

  3. Trim the sorrel leaves neatly.

Fry and serve

  1. Dip the sorrel leaves in the batter.

  2. Fry the battered sorrel in hot fat until crisp and brown, about 3-4 minutes.

  3. Serve on a hot dish, garnished with 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. Sorrel + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together234 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Sorrel leaves
The leaf itself, whose sharp, tart flavour comes through the crisp coating.
Frying batter
Forms a coating that crisps and browns in the hot fat, sealing in the leaf.
Hot fat
Conducts heat quickly so the batter crisps and browns before the leaves soften.

The step that matters

Fry in hot fat until crisp and brown. Batter absorbs fat and turns greasy if the fat is not hot enough. Hot fat sets the batter's surface quickly, so it crisps and browns while the leaf inside stays tender and does not soak up oil.

“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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