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Fritters

Fritters made from finely cut cold meat mixed with flour, oil, and water, then fried in clarified fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Fritters

Why it works: Meat and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 5,529 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fritters

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare the meat

  1. Season the cold meat and mix it well.

  2. Place the seasoned meat on a plate to cool completely.

Make the batter

  1. In a bowl, combine flour, salad oil, and tepid water.

  2. Mix the batter until smooth.

Fry

  1. Drop a spoonful of the meat mixture into the batter, making sure the meat is well covered by the batter.

  2. Heat clarified fat in a pan until blue steam rises.

  3. Fry the fritters in the hot fat for 3-4 minutes until golden brown.

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.

Photo for illustrative purposes only · Contact us to use it

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. Meat + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,529 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour
Forms the batter structure that coats the meat and sets into a crisp golden shell when fried.
Salad oil
Adds fat to the batter, keeping the coating tender and helping it brown evenly.
Cold meat
Provides the savory filling that the batter encloses while the fritter cooks.

The step that matters

Heating the fat until blue steam rises. The fat must be hot enough for the batter to set and brown quickly on contact. If it is too cool, the coating absorbs fat and turns greasy instead of crisp.

“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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