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Corn Fritters

Corn fritters are small fried cakes made from grated corn, eggs, and salt, cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Corn Fritters

Why it works: Corn and butter are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,345 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Corn Fritters

Ingredients

Directions

Prepare

  1. Grate the corn from the cob.

  2. In a bowl, mix the grated corn with the beaten eggs and salt.

Fry and serve

  1. Heat butter in a skillet over medium‑high heat.

  2. Drop spoonfuls of the mixture into the hot butter and fry until golden brown.

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

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  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

Fresh corn
Provides the main bulk and sweet corn flavour of the fritters.
Eggs
Bind the grated corn together and help the fritters set when fried.

The step that matters

Frying the spoonfuls in hot butter. Butter in a hot skillet browns the outside quickly and sets the batter. If the pan is not hot enough, the fritters absorb fat, turn greasy and fall apart before they set.

“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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