Why it works: Potato and sugar are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 3,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Fritters
Ingredients
Directions
Prepare
Peel and cut potatoes into pieces.
Heat lard in a pan until hot.
Fry and serve
Fry the potato pieces in the hot lard for 7 to 8 minutes until golden brown.
Remove the fritters and lay them on blotting paper to drain excess fat.
Sift sugar over the fritters and serve hot.
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.
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Potato + sugartop 30% of all pairsSmell alikelowCooked together3,032 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Potatoes
- Form the starchy body of the fritter, turning fluffy inside while the outside crisps.
- Lard
- Conducts heat for frying and gives the outside a golden, crisp crust.
The step that matters
Frying the potato pieces in hot lard. If the lard is not hot enough, the potatoes soak up fat and turn greasy instead of crisp. Lard that is too hot can brown the outside before the centre 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.
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