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Cheese Fritters

Cheese fritters are slices of cheese coated in batter and fried until brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Cheese Fritters

Why it works: Gruyere cheese and pepper work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 322 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cheese Fritters

Ingredients

Directions

Prepare the cheese

  1. Cut the cheese into pieces ½ inch thick, 2 inches long, and 1 inch wide.

  2. Soak the cheese pieces in salad oil for 30 minutes.

  3. Sprinkle the cheese with cayenne pepper.

Fry and serve

  1. Dip the cheese in the frying batter.

  2. Fry in smoking hot oil until brown.

  3. Drain and serve very hot, garnished with watercress.

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.

Photo for illustrative purposes only · Contact us to use it

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. Gruyere cheese + peppertop 23% of all pairs
    Smell alikemoderate
    Cooked together322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Cheddar or gruyere cheese
Melts inside the batter and provides the savoury, rich filling.
Frying batter
Forms a crisp, golden coating that seals in the melting cheese while frying.
Salad oil
Conducts heat for frying and helps the batter brown evenly and crisp.

The step that matters

Fry in smoking hot oil. If the oil is not hot enough, the batter absorbs oil and turns greasy before it browns, while the cheese may leak out. A very hot oil sets the batter quickly into a crisp shell.

“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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