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Aiguebelle Fritters

A mixture of mashed potatoes, cheese, eggs, butter, pepper, and salt, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Aiguebelle Fritters

Ingredients

Directions

Make the batter

  1. Pound the potatoes until smooth.

  2. Add a pinch of Gruyère cheese, 10 beaten eggs, fresh butter, pepper, and coarse sea salt.

  3. Mix all ingredients thoroughly.

  4. Divide the mixture into pieces the size of an Osborne biscuit.

Fry and serve

  1. Fry in boiling fat until golden brown.

  2. Serve hot.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Potato + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together959 recipes

    Shared aroma: sotolon (curry, maple).

  5. 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

Potatoes
Form the bulk of the fritter, giving body and a soft, starchy interior when mashed.
Eggs
Bind the mixture together and set during frying to hold the fritters' shape.
Fresh butter
Adds richness and fat, contributing flavour and a tender texture.
Gruyère cheese
Adds savoury, nutty flavour to the batter.

The step that matters

Fry in boiling fat until golden brown. The fat must be hot enough to brown the outside quickly. If it is too cool, the fritters absorb grease, turn soggy and may fall apart before the eggs set.

Swap the potato

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

  1. Capsicumfits about as well
  2. Asparagusfits about as well
  3. Potatothe original
  4. Mustardfits about as well

Fit is the average pairing score against cheese, egg, butter, pepper. 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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