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Potato Fritters

A fried potato patty made with mashed potatoes, palm oil, egg yolks, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Potato Fritters

Ingredients

Directions

Make the dough

  1. Boil the potatoes until tender, then mash them while still warm.

  2. Mix in the Palmine, egg yolks, salt, and pepper until a strong paste forms.

  3. Roll out the mixture on a floured surface and cut into desired shapes.

Fry and serve

  1. Heat Palmine in a deep pan and fry the fritters in batches until browned.

  2. Remove and drain on paper towels. Serve hot or use as a garnish.

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 + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  2. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Potato + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Potatoes
Form the bulk of the fritter, giving a soft, starchy body once mashed.
Palmine
Adds fat for richness and helps the paste stay tender and moist.
Egg yolks
Bind the mashed potato into a cohesive paste and add richness.
Flour
Dusting keeps the dough from sticking while shaping and helps the surface brown.

The step that matters

Mixing the paste. Mixing until a strong paste forms binds the mashed potato with the yolks and fat. Warm potatoes take the fat and yolks more evenly, so the dough holds its shape when rolled and cut.

Swap the potato

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

  1. Spinachfits better
  2. Capsicumfits better
  3. Chivefits better
  4. Potatothe original

Fit is the average pairing score against egg, pepper, flour. 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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