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Breakfast Fritters

A fried patty of minced meat mixed with milk, egg, breadcrumbs, flour, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Breakfast Fritters

Ingredients

Directions

Prepare

  1. Chop the cold meat very fine.

  2. In a bowl, combine the minced meat, sweet milk, egg, bread crumbs, flour, pepper, and salt, and mix until well combined.

Fry

  1. Heat oil in a pan and drop spoonfuls of the mixture into the hot oil.

  2. Fry until golden brown, turning as needed.

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 + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, 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

Minced meat
Provides the main body and savory flavor of the fritters.
Egg
Binds the mixture so the fritters hold together when fried.
Flour
Thickens the mixture and helps it hold its shape in the hot oil.
Bread crumbs
Absorb moisture and add body, helping the fritters keep their structure.
Sweet milk
Adds moisture and softness to the batter-like mixture.

The step that matters

Frying until golden brown. The oil must be hot enough when spoonfuls are dropped in, so the outside sets and browns quickly. If the oil is too cool, the fritters absorb grease, turn soggy, and may fall apart before they set.

“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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