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Veal Fritters

Veal fritters are small cakes of chopped veal mixed with bread crumbs, butter, eggs, and seasonings, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Fritters

Ingredients

Directions

Prepare

  1. In a bowl, combine chopped veal, bread crumbs, salt, pepper, melted butter, and beaten eggs, then mix thoroughly and form into small cakes.

  2. Roll each cake in cornmeal or additional crumbs.

Fry

  1. Heat 2 tablespoons of butter in a frying pan until browned.

  2. Add fritters to the pan and fry 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.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Bind the mixture so the fritters hold their shape.
Bread or cracker crumbs
Add bulk and absorb moisture so the cakes hold together.
Veal
Provides the main meat flavor and body of the fritter.
Butter
Adds richness and flavor, and browns in the pan for a golden crust.

The step that matters

Frying until golden brown. The pan must be hot enough that the butter browns and the coating crisps. If the heat is too low, the fritters absorb fat and turn greasy before they set and colour.

“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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