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Cheese Fritters

Cheese fritters are dough pieces with cheese, parsley, lemon rind, salt, and pepper, fried until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Cheese Fritters

Why it works: Parsley and lemon 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 ↓

Cheese Fritters

Ingredients

Directions

Prepare the dough

  1. Combine flour, salt, and eggs in a bowl.

  2. Moisten with water or sour milk to form a stiff dough.

  3. Roll the dough out thinly.

Fill and shape

  1. Spread grated cheese, parsley, lemon rind, salt, and pepper over half of the dough.

  2. Fold the other half of the dough over the filling.

  3. Press the edges firmly.

  4. Cut the folded dough into shapes.

Fry and serve

  1. Heat Palmine in a deep pan.

  2. Drop the fritters into the pan.

  3. Fry until nicely browned.

  4. Drain the fritters.

  5. 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.

Photo for illustrative purposes only · Contact us to use it

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour
Forms the structure of the dough when combined with liquid.
Eggs
Bind the dough and add richness and structure.
Grated cheese
Adds savory flavor and fat to the filling.
Sour milk
Adds moisture and a slight acidity to the dough.

The step that matters

Press the edges firmly. If the edges are not sealed, the filling can leak out into the hot oil and the fritters may open or break apart while frying.

Swap the parsley

How well each one fits the dish's main ingredients (flour, egg, milk, cheese, lemon, pepper):

  1. Parsleythe original
  2. Cardamomfits about as well
  3. Nutmegfits about as well
  4. Dillfits about as well

Fit is the average pairing score against flour, egg, milk, cheese, lemon, 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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