Skip to main content
Main

Aiguebelle Fritters

A quick potato fritter made with grated potatoes, eggs, Gruyère cheese, butter, pepper, and salt, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Aiguebelle Fritters

Ingredients

Directions

Prepare the mixture

  1. Pound the potatoes until smooth.

  2. Beat the eggs well in a separate bowl.

  3. Add the eggs, Gruyère cheese, butter, pepper, and salt to the potatoes. Mix all ingredients together thoroughly.

  4. Divide the mixture into pieces the size of an Osborne biscuit.

Fry and serve

  1. Fry the pieces in boiling fat until golden brown.

  2. Serve hot.

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. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Gruyere cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together323 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  3. Potato + gruyere cheesetop 12% of all pairs
    Smell alikemoderate
    Cooked together55 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

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

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

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Potatoes
Pounded to a smooth base that gives the fritters their body.
Eggs
Bind the mixture and help it set as the fritters cook.
Butter
Adds richness and fat that carries flavour and helps browning.
Gruyère cheese
Adds savoury, salty flavour and a little richness to the mixture.

The step that matters

Frying in boiling fat until golden brown. The fat must be hot enough to cook the pieces quickly through and brown the outside. If it is too cool, the fritters absorb excess fat and turn greasy and heavy before the centre sets.

Swap the potato

How well each one fits the dish's main ingredients (gruyere cheese, egg, butter, pepper):

  1. Potatothe original
  2. Capsicumfits about as well
  3. Chivefits less well
  4. Asparagusfits less well

Fit is the average pairing score against gruyere cheese, egg, butter, pepper. 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

Potato CroquettesPotato Croquettes255 recipesMacaroni and CheeseMacaroni and Cheese102 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipes