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Green Pea Fritters

A fried batter of mashed green peas, eggs, milk, butter, pepper, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Green Pea Fritters

Ingredients

Directions

Make the batter

  1. Mash the boiled green peas while hot.

  2. Mix in pepper, butter, and coarse sea salt.

  3. In a bowl, beat the eggs and milk until smooth.

  4. Add the mashed peas to the egg mixture and stir well.

  5. Gradually add the flour and mix until combined.

Fry and serve

  1. Heat a griddle and fry the mixture like breakfast cakes.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

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

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Green peas
Provide the main body and flavour of the fritters.
Eggs
Bind the mixture and help it set when cooked.
Flour
Adds body so the batter holds together while frying.
Milk
Adds moisture and loosens the batter for a smooth mix.
Butter
Adds richness and fat for flavour and a tender texture.

The step that matters

Gradually add the flour. Adding flour slowly and mixing well prevents lumps and keeps the batter smooth. Overmixing once flour is in can make the fritters tough, so stop once it is just combined.

Swap the peas

How well each one fits the dish's main ingredients (pepper, butter, egg, milk, flour):

  1. Almondfits better
  2. Walnutfits better
  3. Milletfits better
  4. Peasthe original

Fit is the average pairing score against pepper, butter, egg, milk, flour. 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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