Skip to main content
Dessert

Beignets of Spinach

Spinach beignets are fried cakes made from spinach, egg yolks, butter, sugar, and bread crumbs.

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

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Beignets of Spinach

Ingredients

Directions

Prepare the batter

  1. Chop the washed spinach finely.

  2. In a bowl, mix the egg yolks, butter, sugar, and bread crumbs.

  3. Add the mixture to the chopped spinach and combine well.

Form and fry

  1. Form the mixture into round cakes.

  2. Fry the cakes in butter 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Spinach + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Spinach
Provides the main bulk and green flavor of the beignets.
Egg yolks
Bind the mixture together and help the cakes hold their shape.
Bread crumbs
Absorb moisture and give the cakes body so they hold together.
Butter
Adds richness and helps the cakes brown in the pan.
Sugar
Adds sweetness and helps the outside caramelize and brown.

The step that matters

Fry the cakes in butter until golden brown. Frying over steady, moderate heat browns the surface through Maillard reaction and caramelization while the centre heats through. Too high a heat burns the outside before the inside is set.

Swap the spinach

How well each one fits the dish's main ingredients (egg, butter, sugar, bread):

  1. Asparagusfits better
  2. Leekfits better
  3. Sweet potatofits better
  4. Spinachthe original

Fit is the average pairing score against egg, butter, sugar, bread. 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.

You might also like

Bread PuddingBread Pudding153 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipesBrown Bread PuddingBrown Bread Pudding47 recipes