Skip to main content
Main

Meat Fritters

A batter of milk, egg, flour, and chopped cold meat cooked on a griddle.

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

Why it works: Meat and ham are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Meat Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, combine sweet milk, egg, salt, and pepper.

  2. Gradually add flour to create a thin batter.

  3. Stir in the chopped cold meat.

  4. Ensure the batter is thin enough to scoop easily with a spoon.

Cook

  1. Heat a pancake griddle and pour the batter to cook.

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. Meat + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Egg
Binds the batter and helps the fritters hold together as they cook.
Flour
Provides the structure that thickens the milk into a batter the meat sticks in.
Sweet milk
Supplies the liquid that makes the batter thin and adds moisture to the fritters.
Cold cooked meat
Forms the main filling, giving each fritter its substance and savoury flavour.

The step that matters

Keeping the batter thin enough. A batter that is too thick will not spread or cook through evenly on the griddle, so the fritters can come out dense and doughy in the middle. Flour should be added gradually so the consistency can be checked against the spoon test.

“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.

More meat fritters recipes

Cold 8 See all 19 →

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes