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Mushroom Fritters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mushroom and flour are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 8,253 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Mushroom Fritters

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Shape the mushroom forcemeat into slightly oval rounds.

  2. Flour the rounds to make them dry on the outside.

  3. Heat oil in a saucepan to 350°F (175°C).

  4. Dip the floured rounds into the batter.

  5. Carefully place them in the boiling oil.

  6. Fry until the batter is light brown, then remove with a frying basket.

  7. Drain on a cloth and serve on a napkin surrounded by 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.

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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. Mushroom + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together8,253 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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