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Pork Fritters

A fried pork dish coated in a batter of Indian meal and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pork and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 22,121 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Pork Fritters

Ingredients

Directions

Prepare

  1. Mix Indian meal and flour to make a thick batter.

  2. Heat oil in a frying pan.

  3. Fry pork slices until the fat is rendered.

Fry and serve

  1. Dip additional pork slices in the batter.

  2. Drop the battered pork into the hot oil.

  3. Season with coarse sea salt and black pepper.

  4. Cook until light brown and 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. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + porktop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and pork barely smell alike, yet cooks put them together in 11,187 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

Indian meal
Forms a thick, crisp coating around the pork as it fries.
All-purpose flour
Thickens the batter and helps it adhere to the pork and brown.
Pork slices
Provide the main filling, with rendered fat helping to cook the coating in the pan.

The step that matters

Drop the battered pork into the hot oil. If the oil is not hot enough, the batter absorbs oil and turns greasy instead of crisp. Hot oil sets the coating quickly and seals it, so the fritters brown evenly and stay light.

“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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