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Sweetbread Fritters

Fried sweetbread slices coated in batter, served with sauce and garnished with parsley and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Sweetbread Fritters

Ingredients

Directions

Prepare

  1. Slice the cold sweetbread thinly.

  2. Spread a little thick sauce on one side of each slice.

  3. Sandwich the slices together, sauce side facing each other.

Fry and serve

  1. Coat the sandwiches with rich frying batter.

  2. Fry until golden brown and crisp, then drain.

  3. Garnish with parsley and lemon.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Sauce + parsleytop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sauce + lemontop 30% of all pairs
    Smell alikelow
    Cooked together6,598 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Sweetbread
Provides the tender, mild meat that forms the filling of each fritter.
Thick sauce
Binds the slices together and adds moisture so the filling stays juicy when fried.
Frying batter
Forms a crisp, golden coating that browns in hot fat and seals in moisture.

The step that matters

Fry until golden brown and crisp, then drain. Frying at a steady high heat browns the batter quickly and crisps its surface before the sauce and meat inside overheat. Draining lets excess fat run off so the coating stays crisp rather than greasy.

“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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