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Corn Peittees

Corn Peitties are fried corn cakes made with corn, flour, eggs, and milk, served with fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Corn Peittees

Ingredients

Directions

Prepare the corn

  1. Cut the grains from the corn and place them in a saucepan.

  2. Moisten the corn with a little cream and season with salt, pepper, and sugar.

  3. Simmer until the moisture is reduced, then remove from heat and let cool.

Make the batter

  1. In a bowl, make a batter with flour, milk, and eggs until not too thin.

  2. Mix the batter with the cooled corn thoroughly.

Fry and serve

  1. Heat hot lard in a frying pan.

  2. Fill a soup spoon with the corn batter and drop it into the lard, frying a few at a time.

  3. Fry until nicely browned on both sides, then drain on a napkin.

  4. Serve garnished with fried parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  5. Corn + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together943 recipes

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

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

What each ingredient does

Corn
Provides the main body and sweet flavour of the fritters.
Eggs
Bind the batter and help it set and hold its shape when fried.
Flour
Thickens the batter so the corn stays held together during frying.
Cream
Adds richness and moisture to the corn before it is cooked down.
Lard
Conducts heat for frying and gives the fritters a golden, browned crust.

The step that matters

Frying the batter in hot lard. If the lard is not hot enough, the batter absorbs fat and turns greasy instead of forming a crisp, browned crust. Frying only a few at a time keeps the lard hot so each fritter cooks evenly.

Swap the parsley

How well each one fits the dish's main ingredients (corn, cream, pepper, sugar, flour, milk, egg):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Cardamomfits better
  4. Parsleythe original

Fit is the average pairing score against corn, cream, pepper, sugar, flour, milk, egg. 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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