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Corn Fritters

A batter of cornmeal, lard, eggs, and milk is fried into hot fritters.

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

Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Corn Fritters

Ingredients

Directions

Make the batter

  1. Scald the corn meal with the lard using boiling water.

  2. Cool the mixture with a little cold milk.

  3. Add the beaten eggs and mix well.

  4. Beat the mixture vigorously for ten minutes.

  5. Adjust the consistency with cold milk until it can drop off a spoon but retains its shape.

Fry and serve

  1. Heat the lard until boiling hot, then drop in spoonfuls of the mixture.

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

    Shared aroma: hexanal (green, grassy).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

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

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

What each ingredient does

Corn meal
Forms the main body of the batter and sets into a tender, starchy crumb when fried.
Eggs
Bind the batter and add structure and richness to the fritters.
Lard
Adds fat for flavor and helps the fritters brown when fried.

The step that matters

Adjust the consistency with cold milk. The batter must be thick enough to hold its shape in the hot fat but loose enough to drop from a spoon. Too stiff makes dense fritters, and too thin makes them spread and absorb excess oil.

“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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