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Potato Fritters

A batter of mashed potatoes, eggs, flour, and seasonings fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Potato Fritters

Ingredients

Directions

Make the batter

  1. Mash the boiled potatoes until fine.

  2. Add cream, sugar, flour, lemon juice, salt, nutmeg, and beaten eggs.

  3. Mix until you have a light batter.

Fry and serve

  1. Fry spoonfuls of the batter in hot oil until golden brown on both sides.

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

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

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

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

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  5. Potato + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together2,230 recipes

    Shared aroma: 2-nonenal (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 batter and set into a tender structure when fried.
Flour
Adds body to the batter so the fritters hold their shape while frying.
Potatoes
Provide the bulk and soft, moist interior of the fritters.
Sugar
Adds sweetness and helps the surface brown during frying.
Cream
Adds fat and moisture, making the batter richer and softer.

The step that matters

Fry in hot oil until golden on both sides. If the oil is not hot enough, the batter absorbs oil and turns greasy before the surface browns. Hot oil sets the outside quickly and gives a crisp, golden crust, while the inside cooks through.

Swap the potato

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

  1. Arrowrootfits better
  2. Spinachfits better
  3. Shallotfits better
  4. Potatothe original

Fit is the average pairing score against egg, lemon, flour, sugar, cream, nutmeg. 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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