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Tomato and Rice Fritters

A fried fritter made from stewed tomatoes, boiled rice, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tomato and rice match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,065 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Tomato and Rice Fritters

Ingredients

Directions

Prepare the batter

  1. Combine cold stewed tomatoes and cold boiled rice in a bowl. Season to taste.

  2. Add the egg and mix well to bind the ingredients.

Shape and fry

  1. Shape the mixture into small fritters.

  2. Fry the fritters in butter until golden brown.

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. Tomato + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

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

  2. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  4. Tomato + buttertop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

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

  5. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Cold boiled rice
Provides body and bulk so the mixture holds together as fritters.
Egg
Binds the mixture and sets when cooked, holding the fritters together.
Cold stewed tomatoes
Adds moisture and tangy flavour to the fritter mixture.

The step that matters

Frying the fritters in butter until golden brown. Butter browns at a moderate heat and can burn quickly. Enough heat is needed to set the egg and brown the outside, while the interior stays moist.

Swap the tomato

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

  1. Asparagusfits better
  2. Leekfits better
  3. Potatofits better
  4. Tomatothe original

Fit is the average pairing score against rice, egg, butter. 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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