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Cheese Fritters

Cheese fritters are pan‑fried cakes made from rice, cheese, milk, egg, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Cheese Fritters

Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cheese Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, mix the rice, cheese, milk, paprika, salt, and onion juice if using.

  2. Beat the egg well and combine it with the other ingredients.

Cook and serve

  1. Drop spoonfuls of the mixture onto a lightly greased skillet.

  2. Cook until brown, then turn to cook the other side.

  3. Serve plain or with jelly.

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.

Photo for illustrative purposes only · Contact us to use it

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  3. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Cheese + ricetop 14% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

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

  5. Cheese + oniontop 16% of all pairs
    Smell alikemoderate
    Cooked together4,849 recipes

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

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

What each ingredient does

Egg
Binds the mixture together so the fritters hold their shape while cooking.
Cooked rice
Provides the bulk and body of the fritters.
Cheese
Adds rich flavour and helps the fritters brown and turn savoury.
Milk
Moistens the mixture so it can be spooned onto the skillet.

The step that matters

Cook until brown, then turn. The fritters need enough heat to brown and set on the first side before turning. Turning too early can leave them soft and likely to break apart.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (cheese, rice, milk, egg):

  1. Asparagusfits better
  2. Potatofits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against cheese, rice, milk, egg. 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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