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Salsify Peittees

Fried batter-coated grated salsify served as fritters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 Peittees

Ingredients

Directions

Prepare the batter

  1. Scrape and grate the salsify roots.

  2. In a bowl, mix the beaten eggs, milk, and enough flour to create a thin batter.

  3. Grate the salsify directly into the batter to prevent it from blackening.

  4. Add salt to taste.

Fry and drain

  1. Drop a spoonful of batter into hot fat to test the consistency.

  2. Fry the fritters until golden, then drain them in a hot colander.

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

Eggs
Bind the batter and help the fritters set and hold their shape while frying.
Flour
Thickens the milk and eggs into a batter that coats the salsify and fries crisp.
Milk
Thins the batter and adds moisture so the fritters stay tender inside.
Salsify
Forms the body of the fritter, providing its main flavor and texture.

The step that matters

Grate the salsify directly into the batter. Salsify roots darken quickly when cut and exposed to air, so adding them to the batter right after grating limits browning and keeps the fritters pale and appetizing.

“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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