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To Fry Jerusalem Artichokes.

Fried Jerusalem artichokes coated in beaten eggs and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Jerusalem artichoke and bread work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 51 recipes. Both carry ethyl decanoate, which smells grape, waxy. The science ↓

To Fry Jerusalem Artichokes.

Ingredients

Directions

Prepare

  1. Boil the Jerusalem artichokes for 8 to 12 minutes until tender.

  2. Lift them out and drain on a sieve; let them cool.

Coat and fry

  1. Dip the cooled artichokes into the beaten eggs, then cover them with fine bread-crumbs.

  2. Fry in hot oil until they are light brown.

  3. Drain and pile them in a hot dish; serve quickly.

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. Jerusalem artichoke + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together51 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Jerusalem artichoke + eggtop 32% of all pairs
    Smell alikemoderate
    Cooked together86 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Jerusalem artichokes
Provide the starchy, tender interior that becomes soft and sweet when boiled.
Eggs
Bind the bread-crumb coating so it adheres to the artichokes during frying.
Fine bread-crumbs
Form a crisp, golden-brown crust when fried in hot oil.

The step that matters

Frying in hot oil until light brown. If the oil is not hot enough, the coating absorbs oil and turns greasy before it browns. Frying at a high, steady heat sets a crisp crust quickly while keeping the inside tender.

Swap the jerusalem artichoke

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

  1. Asparagusfits better
  2. Leekfits better
  3. Shallotfits better
  4. Jerusalem artichokethe 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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