Skip to main content
Main

Oyster Plant Fritters

Fritters made from boiled oyster plants mixed with egg and fried in lard or butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Oyster and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Oyster Plant Fritters

Ingredients

Directions

Prepare the oyster plants

  1. Boil the oyster plants until tender.

  2. Mash the boiled oyster plants.

  3. Mix the mashed oyster plants with the egg.

Fry

  1. Drop spoonfuls of the mixture into hot lard or butter.

  2. Fry 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. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

  3. Egg + buttertop 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

Oyster plants
Form the bulk of the fritter, providing moisture and mild flavor once mashed.
Egg
Binds the mashed oyster plants together so the fritters hold their shape while frying.

The step that matters

Fry until golden brown. The mixture is soft and moist, so the fat must be hot enough to set the outside quickly. Frying too cool lets the fritters absorb grease and fall apart, while frying too hot can brown the outside before the center is heated through.

“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.

You might also like

Mock Oyster SoupMock Oyster Soup21 recipesCorn FrittersCorn Fritters6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes