Potato Fritters

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. Mint + peppertop 10% of all pairs
   Smell alikemoderate
   Cooked together2,372 recipes

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

3. Butter + flourtop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Potato + buttertop 13% of all pairs
   Smell alikemoderate
   Cooked together6,456 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

5. Vinegar + peppertop 14% of all pairs
   Smell alikemoderate
   Cooked together27,814 recipes

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

Butter and flour 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

Potatoes

Form the crisp-edged outer casing and soft interior around the filling.

Cooked mutton or lamb

Provides the savoury meaty filling that gives the fritter its main flavour.

Fritter batter

Coats the sandwiches and fries to a crisp, golden shell.

Flour

Thickens the butter and water mixture so the filling binds into a paste.

Butter

Adds richness and helps the flour cook into a smooth base for the filling.

The step that matters

Swap the mint

How well each one fits the dish's main ingredients (potato, mutton, vinegar, pepper, butter, flour):

1. Parsleyfits better
2. Thymefits better
3. Garlicfits better
4. Mintthe original

Fit is the average pairing score against potato, mutton, vinegar, pepper, butter, flour. Candidates are from the same food group and used in at least 100 recipes.