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Artichoke Fritters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Artichoke Fritters

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

  1. Boil the artichokes until tender, then let them cool.

  2. Cut the cooled artichokes into thick slices.

  3. Season the slices with a little cayenne and a few drops of anchovy sauce.

  4. Dip the slices into frying batter.

  5. Heat frying fat in a stewpan until boiling.

  6. Plunge the battered slices into the hot fat and fry until pale gold.

  7. Remove and drain the fritters thoroughly.

  8. Arrange the fritters on a dish with fancy paper beneath and serve.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Jerusalem artichoke + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together210 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Jerusalem artichoke + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together97 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Pepper + anchovytop 17% of all pairs
    Smell alikelow
    Cooked together3,232 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Pepper and sauce barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

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

Swap the jerusalem artichoke

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

  1. Capsicumfits better
  2. Tomatofits better
  3. Mustardfits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against pepper, anchovy, sauce. Candidates are from the same food group and used in at least 100 recipes.

More artichoke fritters recipes

Jerusalem 3 See all 4 →

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