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Cheese Fritters

Cheese fritters are fried cheese batter made with water, butter, flour, cheese, eggs, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Cheese Fritters

Why it works: Butter and cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Fritters

Ingredients

Directions

Make the choux-style paste

  1. Boil the water in a saucepan.

  2. Add the butter and season with salt, pepper, and cayenne.

  3. When boiling, stir in enough sifted flour to form a thick paste.

  4. Remove from heat and mix in the grated cheese and egg yolks; let it stand briefly.

Fry and serve

  1. Beat the egg whites until frothy and gradually fold into the mixture.

  2. Drop spoonfuls into boiling lard or dripping and fry until golden.

  3. Drain and serve immediately.

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. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  2. Walnut + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,039 recipes

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

  3. Walnut + cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together410 recipes

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

  4. Walnut + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together6,832 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + eggtop 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

Flour (in the method)
Gives the boiled paste body so the fritters hold their shape while frying.
Egg yolks
Enrich the paste and add richness and colour to the fritters.
Egg whites
Beaten to a froth, they lighten the mixture and help the fritters puff and stay tender.
Grated cheese
Adds savoury flavour and richness to the paste.
Butter
Adds fat for richness and a tender texture in the paste.

The step that matters

Fold in the egg whites gently. Beaten egg whites trap air that gives lift. Overmixing deflates the foam, so the fritters turn dense instead of light and puffy.

“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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