Skip to main content
Main

Cucumber Fritter

A cucumber stuffed with forcemeat, coated in flour and batter, fried until light brown, sprinkled with salt and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Cucumber and flour are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cucumber Fritter

Ingredients

Directions

Prepare

  1. Peel the cucumber and remove the seeds.

  2. Stuff the cucumber with forcemeat.

  3. Dip the stuffed cucumber first into flour and then into batter.

Fry and serve

  1. Heat plenty of fat in a frying pan.

  2. Fry the cucumber until it is light brown.

  3. Sprinkle with salt.

  4. Serve with 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. Cucumber + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Cucumber
Forms the main body of the fritter and turns tender and juicy when cooked through.
Forcemeat
Fills the cavity with a seasoned, firm filling that adds savoury substance to the cucumber.
Flour
Creates a dry base layer that helps the batter cling to the stuffed cucumber.
Batter
Forms a crisp coating that browns in hot fat.
Cooking fat
Conducts heat to the coating, driving browning and crispness.

The step that matters

Fry the cucumber until it is light brown. Fat must be hot enough to set the batter quickly; if it is too cool, the coating absorbs grease and turns soggy before it browns, and the filling may stay underheated.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes