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Sweetbread Fritters

Fried sweetbread slices coated in batter, seasoned with salt, pepper, lemon, parsley, and served with parmesan and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sweetbread Fritters

Ingredients

Directions

Prepare the sweetbread

  1. Cut the cooked sweetbread into neat slices.

  2. Season with coarse sea salt, pepper, and lemon juice.

  3. Pour sweet oil over the slices. Sprinkle with chopped parsley.

  4. Drain the slices.

Fry

  1. Dip each slice into frying batter.

  2. Fry in hot fat until golden brown.

  3. Drain the fried fritters.

Serve

  1. Dish up.

  2. Sprinkle with grated parmesan cheese.

  3. Dust with cayenne or black pepper.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Pepper + parmesan cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Lemon + parmesan cheesetop 20% of all pairs
    Smell alikemoderate
    Cooked together1,232 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Cooked sweetbread
Forms the main body of the fritters, giving a tender, rich filling inside the crust.
Frying batter
Forms a crisp, golden coating that seals in moisture while the fritter fries.
Lemon juice
Adds acidity that brightens the rich flavour of the sweetbread.
Grated parmesan cheese
Adds savoury, salty flavour and a little browning on the finished fritters.

The step that matters

Draining before frying. Excess moisture on the slices and batter can cause the hot fat to spatter and the coating to steam rather than crisp. Patting well drained slices dry helps the batter brown evenly.

“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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