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Potato Fritters

A fried potato batter with eggs, cream, wine, and lemon, served hot with a wine‑lemon sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Potato Fritters

Ingredients

Directions

Prepare the batter

  1. Boil and scrape the potatoes until fine.

  2. Beat the egg yolks and whites together.

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

  4. Beat the mixture for at least 30 minutes until light.

Fry and serve

  1. Heat fine lard in a saucepan.

  2. Drop spoonfuls of the batter into the hot lard and fry until light brown.

  3. Serve hot with a sauce made of white wine, lemon juice, peach leaf or almond water or vanilla, and warmed sugar.

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

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

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

  3. Nutmeg + peachtop 10% of all pairs
    Smell alikestrong
    Cooked together342 recipes

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

  4. Lemon + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Lemon + peachtop 12% of all pairs
    Smell alikemoderate
    Cooked together947 recipes

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

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

What each ingredient does

Eggs
Egg yolks and whites bind the batter and, once beaten, lighten it for a tender fritter.
Potatoes
Scraped, boiled potato gives the batter body and a soft, moist interior.
Lard
Hot fat fries the batter quickly, browning the outside while keeping the inside light.

The step that matters

Beating the batter for at least 30 minutes. Long beating traps air in the egg mixture, which makes the batter light and helps the fritters rise and stay tender when fried. Under-beaten batter gives dense, heavy fritters.

Swap the peach

How well each one fits the dish's main ingredients (potato, egg, cream, wine, nutmeg, lemon, white wine):

  1. Orangefits better
  2. Limefits about as well
  3. Figfits about as well
  4. Peachthe original

Fit is the average pairing score against potato, egg, cream, wine, nutmeg, lemon, white wine. 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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