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Potatoe Fritters

A fried potato batter with eggs, cream, wine, lemon, nutmeg, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Potatoe Fritters

Ingredients

Directions

Make the batter

  1. Boil the potatoes until soft, then scrape them finely.

  2. Beat the egg yolks and whites separately, then combine with the potatoes.

  3. Add cream, sweet wine, lemon juice, and nutmeg to the mixture.

  4. Beat the batter for at least 30 minutes until light.

Fry and serve

  1. Heat lard in a stew-pan and drop spoonfuls of batter into it.

  2. Fry until golden brown and serve with a sauce made of white wine, lemon juice, peach-leaf or almond-water, and warmed sugar.

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Potato + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

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

  3. Nutmeg + peachtop 10% of all pairs
    Smell alikestrong
    Cooked together342 recipes

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

  4. Lemon + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Lemon + peachtop 12% of all pairs
    Smell alikemoderate
    Cooked together947 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Potatoes
Provide the starchy bulk that gives the fritters their soft, tender body.
Egg yolks
Add richness and help bind the batter while enriching its texture.
Egg whites
Beaten separately, they whip air into the batter so the fritters rise lightly.
Lard
Conducts heat for frying and gives the fritters a golden, crisp exterior.

The step that matters

Beat the batter for at least 30 minutes until light. Long beating incorporates air into the batter, which expands during frying and keeps the fritters light rather than dense. Under-beating leaves a heavy, flat result.

Swap the peach

How well each one fits the dish's main ingredients (potato, egg, cream, wine, lemon, nutmeg, white wine):

  1. Orangefits better
  2. Limefits about as well
  3. Figfits about as well
  4. Peachthe original

Fit is the average pairing score against potato, egg, cream, wine, lemon, nutmeg, white wine. 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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