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Raw Potato Fritters

A fried dish made from grated raw potatoes mixed with flour, eggs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Raw Potato Fritters

Ingredients

Directions

Prepare the potatoes

  1. Peel and grate the raw potatoes under water.

  2. Drain the water using a towel and wring out the potato pulp.

Fry and serve

  1. Mix the liquid with flour, beaten eggs, salt, and pepper.

  2. Fry the batter in enough hot fat to float the fritters.

  3. Serve hot, dusted with powdered sugar.

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. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Potatoes
Provide the bulk and starch that give the fritters their body.
Flour
Adds starch that thickens the batter and helps the fritters hold their shape.
Eggs
Bind the batter and set in the hot fat to hold the fritters together.

The step that matters

Frying in enough smoking-hot fat. Hot fat sets the outside of the batter quickly, so the fritters hold together and absorb less grease. Fat that is too cool lets the batter soak up oil and fall apart. Enough fat lets each fritter float and cook evenly.

Swap the potato

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

  1. Capsicumfits better
  2. Arrowrootfits better
  3. Sweet potatofits better
  4. Potatothe original

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