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Dill Cheese Fritters

Cheese fritters made with flour, cheese, eggs, dill, and lard, served with hot lard and sour cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cheese and cream are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 2,655 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Dill Cheese Fritters

Ingredients

Directions

Prepare the dough

  1. Knead together the flour, three eggs, and salt.

  2. Roll out the dough thinly into two parts.

Make the filling

  1. Make the filling by mixing the cheese, three eggs, dill, a little sour cream, and salt.

  2. Ensure the filling is not too thin to prevent it from pouring out.

Shape and cook

  1. Place small mounds of filling on one layer of the dough.

  2. Cover with the second layer and press around each mound.

  3. Cut out with a fritter knife.

  4. Cook in salted boiling water until done.

Serve

  1. Serve immediately in a sauce of hot lard and sour cream, sprinkling cheese on top.

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. Cheese + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Flour + dilltop 15% of all pairs
    Smell alikemoderate
    Cooked together639 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Cheese + dilltop 21% of all pairs
    Smell alikemoderate
    Cooked together157 recipes

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

Flour and egg 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

Flour
Forms the dough structure that encloses the filling and holds its shape while cooking.
Strained cheese
Provides the main body and rich flavour of the filling.
Eggs
Bind the dough and filling so they hold together during boiling.
Sour cream
Adds moisture and tang to the filling and the serving sauce.

The step that matters

Keep the filling thick. A thin filling releases liquid as it cooks, which can soften the dough, make it tear, and let the filling leak out into the water.

Swap the dill

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

  1. Nutmegfits better
  2. Jalapenofits better
  3. Capersfits better
  4. Dillthe original

Fit is the average pairing score against flour, cheese, egg, cream. 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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