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Macaroni and Onion Fritters

A fried fritter made from cooked macaroni, onions, breadcrumbs, eggs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Macaroni and Onion Fritters

Ingredients

Directions

Prepare the mixture

  1. Cook the macaroni in water until tender, then drain and cut into pieces.

  2. Boil and chop the onions, then combine with the macaroni.

  3. Moisten the breadcrumbs with a little water and add to the mixture.

  4. Beat the eggs well and mix them in, then season with pepper and salt.

Fry and serve

  1. Heat butter or oil in a pan and fry spoonfuls of the mixture until golden brown.

  2. Serve with brown gravy.

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. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  2. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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

What each ingredient does

Eggs
Bind the mixture together and help the fritters hold their shape when fried.
Breadcrumbs
Add body to the mixture and help the fritters brown during frying.
Onions
Add moisture and savory sweetness to the fritters.
Macaroni
Adds bulk and a soft, starchy texture to the mixture.

The step that matters

Frying spoonfuls until golden brown. The mixture is wet from the onions and eggs, so the pan must be hot enough for the fritters to brown and set quickly. Otherwise they can spread, absorb excess fat, or stay pale and soggy inside.

Swap the onion

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

  1. Capsicumfits better
  2. Asparagusfits better
  3. Chivefits better
  4. Onionthe original

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