Name: Vegetable Fritters
Ingredients: Assorted vegetables (e.g., zucchini, carrots, or bell peppers); Batter (prepared from flour, water, and seasoning); Oil for frying

Why it works: Carrot and flour are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 8,029 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Vegetable Fritters

Ingredients

Assorted vegetables (e.g., zucchini, carrots, or bell peppers)
Batter (prepared from flour, water, and seasoning)
Oil for frying

Directions

Cook the vegetables until tender.
Cut the vegetables into small pieces.
Dip the vegetable pieces in the batter.
Fry the battered vegetables in hot oil 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.

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.

Carrot + flourtop 13% of all pairs

Smell alikemoderate

Cooked together8,029 recipes

Shared aroma: isobutyraldehyde (malty, green).

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

Carrot Soup134 recipes

Tomato Soup526 recipes

Brown Bread461 recipes

Mutton Broth292 recipes

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Vegetable Fritters