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Baked Fritters

Fritters made with breadcrumbs, onions, sage, parsley, eggs, and cream, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sage and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,445 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Baked Fritters

Ingredients

Directions

Make the mixture

  1. Fry the onions with the sage until browned.

  2. Mix the fried onions with breadcrumbs, parsley, eggs, cream, pepper, and salt.

  3. Divide the mixture into fritters.

Fry and serve

  1. Fry the fritters until golden brown 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. Sage + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,445 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

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

What each ingredient does

Breadcrumbs
Provide the bulk and body that hold the fritter together.
Onions
Add sweetness and savory depth once fried until browned.
Eggs
Bind the mixture so the fritters hold their shape when fried.
Cream
Adds moisture and richness to the mixture.

The step that matters

Frying the fritters until golden brown. Frying at a steady heat browns the outside through the Maillard reaction, building flavor and a crisp crust, while the inside sets. Too little heat leaves them greasy and pale; too much burns the outside before the center is cooked.

Swap the onion

How well each one fits the dish's main ingredients (sage, parsley, egg, cream, pepper):

  1. Spinachfits better
  2. Carrotfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against sage, parsley, egg, cream, pepper. 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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