Skip to main content
Main

Fritters, Savoury

Savory fritters made with cold meat coated in seasoned mashed potato and fried.

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

Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fritters, Savoury

Ingredients

Directions

Prepare

  1. Cut the cold meat into rounds, 1 to 1½ inches in diameter.

  2. Season the mashed potato with salt and pepper, then heat it, adding a little milk until moist enough to spread.

Coat and fry

  1. Cover both sides of the meat rounds with the seasoned potato, smoothing it with a hot, wet knife.

  2. Dip the rounds in batter or coat them with egg and breadcrumbs if preferred.

  3. Fry the coated rounds in hot fat until nicely browned, using a deep pan if available.

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. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  2. Meat + potatotop 14% of all pairs
    Smell alikemoderate
    Cooked together786 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Mashed potato
Forms a soft, spreadable outer layer that holds the meat and becomes tender when heated.
Frying batter
Forms a crisp, golden coating when fried in hot fat.
Frying fat
Transfers heat quickly to the coating, producing browning and a crisp surface.

The step that matters

Smoothing the potato with a hot, wet knife. A hot, wet knife lets the potato spread into an even layer without sticking, so the meat is fully enclosed and the coating fries evenly without gaps.

Swap the potato

How well each one fits the dish's main ingredients (meat, pepper):

  1. Capsicumfits better
  2. Mustardfits about as well
  3. Carrotfits about as well
  4. Potatothe original

Fit is the average pairing score against meat, pepper. 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.

You might also like

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes