Skip to main content
Baking

Meat Fritters

A dish of battered and fried slices of cold cooked meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Meat and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 8,777 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Meat Fritters

Ingredients

Directions

  1. Make a savory batter by mixing pepper, salt, and your chosen sauce.

  2. Dip the slices of cold cooked meat into the batter.

  3. Fry the battered meat in plenty of boiling fat until golden brown.

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. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes
  3. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Pepper and sauce barely smell alike, yet cooks put them together in 15,303 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

Cold cooked meat
Forms the main body of the fritter and carries the batter.
Sauce of your choice
Adds moisture and savory flavor to the batter.

The step that matters

Frying the battered meat in boiling fat. The fat must be hot enough to brown the batter quickly. If it is too cool, the batter absorbs oil and turns greasy instead of crisp and golden.

“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.

More meat fritters recipes

Cold 8 See all 19 →

You might also like

Delicate CakeDelicate Cake246 recipesBoiled FrostingBoiled Frosting69 recipesCitron CakeCitron Cake68 recipesScotch CakeScotch Cake63 recipes