Fried Summer Squash

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. Pepper + beeftop 10% of all pairs
   Smell alikemoderate
   Cooked together18,971 recipes

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

2. Butter + beeftop 16% of all pairs
   Smell alikemoderate
   Cooked together10,847 recipes

   Shared aroma: 2-furfurylthiol (coffee, roasted).

3. Egg + buttertop 17% of all pairs
   Smell alikemoderate
   Cooked together118,967 recipes

   Shared aroma: decanal (soap, orange peel).

4. Pepper + buttertop 21% of all pairs
   Smell alikemoderate
   Cooked together85,593 recipes

   Shared aroma: trans-2-nonenal (cardboard, fatty).

5. Egg + beeftop 31% of all pairs
   Smell alikemoderate
   Cooked together8,305 recipes

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

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

What each ingredient does

Summer squash

Forms the main body of the dish, cooking to a tender interior inside a crisp exterior.

Egg

Binds the cracker crumbs to the squash slices so the coating adheres during frying.

Cracker crumbs

Forms a crisp, golden, browned coating that protects the squash while it fries.

Butter

Adds fat for frying and contributes browning and a rich, nutty flavour.

Lard or beef drippings

Provides a high-heat frying fat that browns the slices evenly and adds savoury flavour.

The step that matters