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Dessert

Fotatoe Fritters

A fried batter of boiled potatoes, eggs, cream, and wine, served with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Fotatoe Fritters

Ingredients

Directions

Prepare the batter

  1. Boil the potatoes until tender, then scrape them finely.

  2. In a bowl, beat the egg yolks and egg whites together.

  3. Add the cream, sweet wine, lemon juice, and nutmeg to the eggs and mix well.

  4. Combine the potato with the egg mixture and beat the batter for at least 30 minutes until light.

Fry and serve

  1. Heat fine lard in a stew-pan and drop spoonfuls of the batter into the hot lard.

  2. Fry until golden brown and serve with white sugar sprinkled on top.

  3. For an optional variation, add lemon peel and orange-flower water to the batter before frying.

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

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

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Potato + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Nutmeg + orangetop 8% of all pairs
    Smell alikestrong
    Cooked together2,746 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Potatoes
Provide the starchy bulk that gives the fritters their soft, tender body.
Egg yolks
Add richness and help bind the batter while adding structure when cooked.
Egg whites
Whipped into the batter to add air, giving a light texture.
Fine lard
Conducts heat for frying and browns the outside of the fritters.

The step that matters

Beating the batter. Beating the batter for at least 30 minutes incorporates air and develops a light, airy texture. Under-beating leaves the fritters dense.

Swap the lemon

The recipe marks lemon as optional. How well each one fits the dish's main ingredients (potato, egg, cream, wine, nutmeg, sugar, orange):

  1. Lemonthe original
  2. Vanillafits about as well
  3. Figfits less well
  4. Peachfits less well

Fit is the average pairing score against potato, egg, cream, wine, nutmeg, sugar, orange. 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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