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Mushroom Fritters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mushroom and parsley are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 6,132 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mushroom Fritters

Ingredients

Directions

  1. Prepare the mushroom forcemeat and spread it on a dish to cool, about ⅓ inch thick.

  2. Cut the cooled forcemeat into small rounds or ovals.

  3. Coat each piece with thick frying batter.

  4. Heat oil in a pan and fry the coated pieces until they are brown and crisp on the outside.

  5. Drain the fritters and serve them garnished with fried parsley.

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. Mushroom + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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