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Corn Fritters

Corn fried in a batter until golden brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Corn Fritters

Why it works: Corn and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,324 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn Fritters

Ingredients

Directions

Make the batter

  1. Prepare a batter as you would for fritters.

  2. Add pepper, salt, and butter to the batter.

  3. Stir in the corn.

Fry

  1. Fry the mixture 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.

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

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

  2. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

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

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

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

What each ingredient does

Batter
Forms the body of the fritters and sets around the corn as it fries.
Corn
Adds sweetness, bite, and pockets of moisture to the fritters.
Butter
Adds richness and flavor and helps the surface brown.

The step that matters

Fry the mixture until golden brown. Browning comes from the Maillard reaction between sugars and proteins, which needs enough heat. If the pan is too cool, the fritters soak up fat and turn greasy. If it is too hot, the outside darkens before the centre cooks through.

“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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