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Game Fritters

Fried fritters made from stewed game meat, mushrooms, and batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mushroom and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Game Fritters

Ingredients

Directions

Prepare the filling

  1. Stew the bones and meat until tender.

  2. Remove all skin and gristle.

  3. Add chopped mushrooms and season with salt, pepper, and cayenne.

Make the fritters

  1. Incorporate 1 cup of fritter batter and mix well.

  2. Drop spoonfuls of the mixture into hot cooking oil and fry until golden brown.

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. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  2. Meat + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,423 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

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

What each ingredient does

Game meat and bones
Provides the savoury, meaty body of the filling once stewed until tender.
Mushrooms
Add moisture and earthy flavour to the filling.
Fritter batter
Binds the filling together and forms the crisp, golden coating when fried.

The step that matters

Drop spoonfuls into hot oil and fry until golden brown. If the oil is not hot enough, the batter absorbs fat instead of crisping quickly, producing greasy fritters that may fall apart. Frying at a steady high heat sets the batter's surface and browns it evenly.

“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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