Skip to main content
Main

Omelet Fritters

Small pieces of basil‑flavored omelet coated in batter or puff pastry, then fried.

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

Why it works: Basil and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,351 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Omelet Fritters

Ingredients

Directions

Make the omelets

  1. Make 2-3 thin omelets, adding a little sweet basil to the eggs.

Shape and coat

  1. Cut the omelets into small pieces and shape them like olives.

  2. Let the pieces cool, then dip them in batter or wrap them in puff-paste.

Fry and serve

  1. Fry the fritters in hot oil until golden brown.

  2. Serve with fried parsley.

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. Basil + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together2,351 recipes

    Shared aroma: myristicin (spice, warm).

  2. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

  3. Egg + basiltop 35% of all pairs
    Smell alikelow
    Cooked together1,534 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Eggs
Set into thin omelets that hold the shape of each fritter.
Batter or puff-paste
Forms a coating that turns crisp and golden when fried.
Oil for frying
Conducts heat to brown the coating quickly and evenly.

The step that matters

Let the pieces cool before coating. Warm omelet pieces can soften the batter or pastry and make it slide off or steam instead of crisping. Cooling firms the surface so the coating stays put and fries crisp in hot oil.

Swap the basil

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

  1. Dillfits better
  2. Tarragonfits better
  3. Capersfits better
  4. Basilthe original

Fit is the average pairing score against egg, parsley. 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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes