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Beetroot Fritters

Fritters made from diced beetroot mixed into a batter of milk, meal, and egg, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Beetroot Fritters

Ingredients

Directions

Prepare

  1. Cut the beetroot into small dice.

  2. Make a batter by mixing the milk, meal, and egg.

  3. Add the diced beetroot and season with pepper, salt, and lemon juice.

Fry and serve

  1. Heat butter or oil in a frying pan until hot.

  2. Drop spoonfuls of the batter into the boiling fat.

  3. Fry until golden brown and serve with vegetables and brown sauce.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  4. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Beetroot (in the method)
Provides earthy sweetness and colour, and moisture in the batter.
Egg
Binds the batter so the fritters hold together when fried.
Meal
Adds body to the batter and helps it set and brown in the hot fat.
Milk
Loosens the batter and adds moisture and a soft interior.

The step that matters

Drop spoonfuls into hot fat. The fat must be hot enough to set the outside quickly. If it is too cool, the batter soaks up oil and becomes greasy rather than golden and crisp.

“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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