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Vegetable Fritters

Vegetable fritters made with cooked potatoes, beans, greens, carrots, onions, herbs, eggs, and breadcrumbs, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Vegetable Fritters

Ingredients

Directions

Prepare

  1. Mash the cooked vegetables with the herbs, melted butter, 1 egg, pepper, salt, and half the bread crumbs.

  2. Form the mixture into shapes on a floured board.

Coat and fry

  1. Dip each shape in the beaten egg and then in the remaining bread crumbs.

  2. Fry in hot oil until golden brown.

Serve

  1. Serve hot with fried parsley in the center.

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 + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  2. Potato + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Beans + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Potato + beanstop 5% of all pairs
    Smell alikestrong
    Cooked together655 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 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

Eggs
Bind the mashed vegetables and form a coating that helps the crumbs stick.
Bread crumbs
Add body to the mixture and form a crisp, golden outer crust when fried.
Butter
Adds richness and flavor and helps keep the mixture moist.
Potatoes
Provide starch that helps the mashed mixture hold its shape.

The step that matters

Fry in hot oil until golden brown. If the oil is not hot enough, the coated shapes absorb more oil and turn greasy instead of crisp. Hot oil quickly sets the egg and crumb coating into a crust.

Swap the beans

How well each one fits the dish's main ingredients (potato, carrot, bread, butter, egg, pepper, onion):

  1. Beansthe original
  2. Peasfits about as well
  3. Chickpeafits less well
  4. Sesamefits less well

Fit is the average pairing score against potato, carrot, bread, butter, egg, pepper, onion. 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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