Skip to main content
Main

Potatoe Fritters

A fried potato batter with eggs, cream, wine, lemon, nutmeg, served with sugar and optional lemon peel or orange‑flower water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Potatoe Fritters

Ingredients

Directions

Prepare the batter

  1. Boil the potatoes until tender, then scrape them finely.

  2. In a bowl, beat the egg yolks and whites together.

  3. Add cream, sweet wine, lemon juice, and nutmeg to the eggs.

  4. Beat the mixture for at least 30 minutes until light.

Fry and serve

  1. Heat fine lard in a stew‑pan.

  2. Drop spoonfuls of the batter into the hot lard and fry until golden.

  3. Slice potatoes thin, dip in batter, and fry.

  4. Serve with a mixture of white wine, lemon juice, peach‑leaf or almond water, and warmed sugar, but do not serve in the dish.

  5. Serve with sifted white sugar, lemon peel, and orange‑flower water.

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  3. Potato + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Nutmeg + orangetop 8% of all pairs
    Smell alikestrong
    Cooked together2,746 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Eggs
Egg yolks and whites bind the batter and, when beaten, add lightness to the fritters.
Potatoes
Scraped potato gives the fritters body and a soft, tender interior.
Cream
Adds richness and moisture to the batter.
Sweet wine
Adds sweetness and aroma to the batter.

The step that matters

Beating the batter. Beating the egg mixture for a long time traps air, which gives the fritters their light texture. Under-beating leaves them dense and heavy after frying.

Swap the lemon

The recipe marks lemon as optional. How well each one fits the dish's main ingredients (potato, egg, cream, wine, nutmeg, sugar, orange):

  1. Lemonthe original
  2. Vanillafits about as well
  3. Figfits less well
  4. Peachfits less well

Fit is the average pairing score against potato, egg, cream, wine, nutmeg, sugar, orange. 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.

More potato fritters recipes

Sweet 9 See all 119 →

You might also like

Potato CroquettesPotato Croquettes255 recipesLemon SauceLemon Sauce236 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipes