Skip to main content
Main

Salsify Fritters

Fried batter made from grated salsify, eggs, milk, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Salsify Fritters

Ingredients

Directions

Prepare the batter

  1. Wash, scrape, and grate the salsify.

  2. In a bowl, mix the grated salsify with beaten eggs, milk, and enough flour to make a thin batter.

Fry and serve

  1. Heat oil in a pan.

  2. Drop spoonfuls of the batter into the hot oil.

  3. Fry until golden, then drain on a colander.

  4. Serve hot.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Salsify
Forms the bulk of the fritter and gives it its vegetable flavour and texture.
Eggs
Bind the grated salsify together and help the fritters hold their shape while frying.
Milk
Thins the batter and adds moisture to the fritters.
Flour
Thickens the batter so the fritters hold together and turn golden when fried.

The step that matters

Frying the spoonfuls of batter in hot oil. If the oil is not hot enough, the batter absorbs oil and becomes greasy instead of crisping. Starting with properly heated oil sets the outside quickly so the fritters hold their shape and brown evenly.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes