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Tomato Fritters

Tomato fritters are small fried cakes made from peeled tomatoes, flour, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Tomato Fritters

Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tomato Fritters

Ingredients

Directions

Prepare

  1. Scald and peel the tomatoes, then chop them finely.

  2. Season the chopped tomatoes with pepper and salt.

Make and fry the batter

  1. Stir in flour to make a thin batter, adding baking soda.

  2. Fry the batter in butter or lard over medium-high heat until golden brown.

Serve

  1. 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.

Photo for illustrative purposes only · Contact us to use it

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. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Tomato + buttertop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Tomatoes
Provide the main body and moisture that the batter is built around.
All-purpose flour
Forms the batter and gives the fritters their structure as it sets in the pan.
Baking soda
Reacts to lighten the batter so the fritters puff slightly when fried.
Butter or lard
Conducts heat to the batter and browns the outside of the fritters.

The step that matters

Frying until golden brown. Frying over medium-high heat browns the surface through the Maillard reaction while the inside sets. Too little heat leaves the fritters pale and greasy; too much burns the outside before the center cooks.

Swap the tomato

How well each one fits the dish's main ingredients (pepper, flour, butter):

  1. Shallotfits better
  2. Chivefits better
  3. Capsicumfits better
  4. Tomatothe original

Fit is the average pairing score against pepper, flour, butter. 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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