Name: To FilY Jerusalem Artichokes
Ingredients: Jerusalem artichokes; beaten eggs; fine bread-crumbs; oil for frying

Why it works: Jerusalem artichoke and bread work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 51 recipes. Both carry ethyl decanoate, which smells grape, waxy. The science ↓

To FilY Jerusalem Artichokes

Ingredients

Jerusalem artichokes
beaten eggs
fine bread-crumbs
oil for frying

Directions

Boil the Jerusalem artichokes for 8 to 12 minutes until tender.
Lift them out and drain on a sieve; let them cool.
Dip the cooled artichokes into beaten eggs.
Cover them with fine bread-crumbs.
Fry in hot oil until light brown.
Drain and pile them in a hot dish; serve quickly.

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.

Jerusalem artichoke + breadtop 13% of all pairs

Smell alikemoderate

Cooked together51 recipes

Shared aroma: ethyl decanoate (grape, waxy).
Egg + breadtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Jerusalem artichoke + eggtop 32% of all pairs

Smell alikemoderate

Cooked together86 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).