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Breaded Artichokes

Breaded artichokes are pieces of cooked Jerusalem artichokes coated in egg and breadcrumbs, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Jerusalem artichoke and milk work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 138 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Breaded Artichokes

Ingredients

Directions

Prepare

  1. Cut the cooked Jerusalem artichokes into uniform pieces.

  2. Beat the egg slightly and mix the milk or water into the beaten egg.

Bread and fry

  1. Dip the artichoke pieces in the egg mixture.

  2. Coat the dipped pieces in breadcrumbs.

  3. Fry the coated artichokes in hot oil until golden brown.

  4. Drain the fried artichokes on paper towels before serving.

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. Jerusalem artichoke + milktop 17% of all pairs
    Smell alikemoderate
    Cooked together138 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Jerusalem artichoke + eggtop 32% of all pairs
    Smell alikemoderate
    Cooked together86 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Egg
Binds the breadcrumb coating to the artichoke pieces and helps it set and brown.
Fine dry breadcrumbs
Form a crisp, golden coating that browns during frying.
Milk or water
Thins the beaten egg so it coats the artichoke pieces evenly.

The step that matters

Frying the coated artichokes. The oil must be hot enough to brown the breadcrumb coating quickly. If it is too cool, the coating absorbs oil and turns greasy before it crisps.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (egg, milk):

  1. Asparagusfits better
  2. Potatofits better
  3. Capsicumfits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against egg, milk. 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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