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Artichoke Fritters

Fried artichoke pieces coated in batter, served with fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Artichoke and parsley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 524 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Artichoke Fritters

Ingredients

Directions

Prepare

  1. Boil the underparts of French artichokes.

  2. Dip them into a thick white sauce and let them cool.

  3. Dip each piece in frying batter.

Fry and serve

  1. Fry in boiling fat until golden brown.

  2. Serve with fried parsley.

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. Artichoke + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together524 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  2. Artichoke + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sauce + parsleytop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Underparts of french artichokes
Provide the tender edible base that becomes the main body of each fritter.
Thick white sauce
Coats the artichoke pieces so the batter has a surface to cling to.
Frying batter
Forms a crisp, golden coating that seals in moisture during frying.
Boiling fat
Cooks the batter quickly and drives browning on the outside.

The step that matters

Frying in boiling fat until golden brown. If the fat is not hot enough, the batter absorbs fat and turns greasy instead of crisp. If it is too hot, the outside browns before the artichoke heats through. Steady, hot fat gives a crisp coating and a cooked interior.

Swap the parsley

How well each one fits the dish's main ingredients (artichoke, sauce):

  1. Capersfits better
  2. Tarragonfits better
  3. Garlicfits better
  4. Parsleythe original

Fit is the average pairing score against artichoke, sauce. 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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