Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Fritters, Potato
Ingredients
Directions
Prepare
Cook the potatoes and mash them.
Mix the mashed potatoes with the eggs and bread crumbs.
Form the mixture into fritters.
Fry
Fry the fritters in boiling oil until golden brown.
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.
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Bread + potatotop 15% of all pairsSmell alikemoderateCooked together434 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
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Egg + potatotop 29% of all pairsSmell alikemoderateCooked together4,978 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Bind the mixture so the fritters hold their shape.
- Bread crumbs
- Absorb moisture and help the mixture hold together.
- Potatoes
- Form the soft, starchy base that gives the fritters their body.
The step that matters
Fry the fritters in boiling oil until golden brown. The oil must be hot enough to brown the outside quickly. If it is too cool, the fritters absorb excess oil and turn greasy before they set and colour.
Swap the potato
How well each one fits the dish's main ingredients (egg, bread):
- Asparagusfits better
- Leekfits better
- Shallotfits better
- Potatothe original
Fit is the average pairing score against egg, bread. 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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