Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Oyster Fritters
Ingredients
Directions
Make the batter
In a bowl, stir the tepid water and salad oil into the flour gradually until smooth.
Add the salt and then fold in the whisked egg white gently.
Fry the oysters
Remove the gills from the oysters and dip them in the batter.
Fry the battered oysters in hot fat 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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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Oyster + buttertop 12% of all pairsSmell alikemoderateCooked together8,184 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
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Oyster + eggtop 14% of all pairsSmell alikemoderateCooked together4,103 recipes
Shared aroma: 2-nonenal (fatty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Flour and butter barely smell alike, yet cooks put them together in 124,287 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 batter's structure once mixed with liquid.
- Egg white
- Folded in to lighten the batter and help it puff while frying.
- Oysters
- The main ingredient, cooked inside the light batter coating.
- Salad oil or melted butter
- Adds fat to the batter, tenderising it and aiding golden browning.
The step that matters
Folding in the egg white. Egg white holds air only when folded gently; overmixing knocks the air out, so the batter fries up flatter and less light.
“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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