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Beef, Frizzled

A fried beef patty made with flour, butter, egg whites, herbs, and lemon zest.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Beef, Frizzled

Ingredients

Directions

Make the batter

  1. In a bowl, mix the flour, tepid water, and melted butter to form a smooth batter.

  2. Add the chopped beef, herbs, lemon zest, nutmeg, salt, and pepper to the batter.

  3. Gently fold in the stiffly whipped egg whites.

Fry and serve

  1. Heat a deep pan with frying fat until hot.

  2. Drop tablespoonfuls of the mixture into the hot fat and fry until golden-brown.

  3. Drain on paper and arrange in a pyramid on a serving dish.

  4. Garnish with 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.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Beef
Provides the savoury meaty body and bulk of the fritters.
Flour
Forms the batter structure that holds the fritters together while frying.
Egg whites
Whipped to foam, they lighten the batter and help the fritters puff and set.
Butter
Adds richness and flavour to the batter and aids golden browning.

The step that matters

Folding in the egg whites. Whipped whites hold air that makes the fritters light. Folding gently keeps that air in; stirring vigorously deflates the foam and leaves dense, heavy fritters.

“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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