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Dessert

Aiguebelle Fritters

A potato fritter made by boiling, mashing, mixing with butter, cheese, eggs, shaping, and frying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Aiguebelle Fritters

Ingredients

Directions

Prepare the mixture

  1. Peel and boil the potatoes until tender.

  2. Mash the potatoes in a basin with the butter, Gruyere cheese, salt, and pepper.

  3. Add the beaten eggs and mix until a paste forms.

  4. Shape the mixture into round flat biscuits.

Fry and serve

  1. Heat a frying pan with boiling fat and fry the biscuits until golden brown.

  2. Remove from the pan, drain on a napkin, and serve.

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. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  2. Butter + gruyere cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together323 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  3. Potato + gruyere cheesetop 12% of all pairs
    Smell alikemoderate
    Cooked together55 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  4. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Potatoes
Provide the starchy bulk that gives the fritters their body once mashed.
Eggs
Bind the mashed potato into a paste and help the fritters hold their shape.
Butter
Adds richness and moisture to the mash and helps the surface brown.
Gruyere cheese
Adds savoury flavour and helps the fritters brown in the pan.

The step that matters

Frying the biscuits. The fat must be hot before the biscuits go in. Hot fat sears the outside quickly, forming a crisp golden crust and limiting oil absorption, while cold fat lets the fritters soak up grease and turn heavy.

Swap the potato

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

  1. Potatothe original
  2. Capsicumfits about as well
  3. Chivefits less well
  4. Asparagusfits less well

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