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Carrot Fritters

A fried dish made from mashed boiled carrots mixed with cream and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Carrot Fritters

Ingredients

Directions

Prepare the batter

  1. Mash the boiled carrots until smooth and pass through a sieve.

  2. Mix in the cream and beaten eggs until well combined.

Fry and serve

  1. Heat lard in a frying pan.

  2. Shape the mixture into fritters and fry until golden brown.

  3. Serve on a hot dish with brown sauce.

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. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Carrot + creamtop 29% of all pairs
    Smell alikelow
    Cooked together2,215 recipes

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

  3. Carrot + eggtop 35% of all pairs
    Smell alikelow
    Cooked together4,481 recipes

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

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Eggs
Bind the mixture and help the fritters set when fried.
Cream
Adds moisture and richness, keeping the mixture soft inside.
Boiled carrots
Form the main body of the fritters and provide their sweet flavour and texture.

The step that matters

Shape the mixture into fritters and fry until golden brown. If the lard is not hot enough before the mixture goes in, the fritters absorb grease and turn heavy and soggy instead of browning. Sieved, smooth carrot mixture also holds its shape better, so the fritters are less likely to break apart in the pan.

Swap the carrot

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

  1. Spinachfits better
  2. Asparagusfits better
  3. Leekfits better
  4. Carrotthe original

Fit is the average pairing score against cream, egg. 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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