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Dessert

Cornflour or Cornmeal Fritters

Fried batter made from cornflour or cornmeal, eggs, milk, and salt, served with jelly, jam, or fruit compote.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cornflour or Cornmeal Fritters

Ingredients

Directions

Make the batter

  1. Mix the cornflour or cornmeal, eggs, milk, and salt smoothly together.

Fry and serve

  1. Drop the batter by tablespoonfuls into hot fat.

  2. Fry until crisp and lightly browned.

  3. Drain well and serve with jelly, jam, or compote of fruit.

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

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

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

What each ingredient does

Cornflour or cornmeal
Forms the main body of the batter and gives the fritters their structure and grainy texture.
Eggs
Bind the batter and set during frying, giving the fritters structure and richness.
Milk
Hydrates the cornmeal into a batter and adds moisture and softness to the interior.

The step that matters

Drop the batter into hot fat. If the fat is not hot enough, the batter absorbs oil and turns greasy instead of crisping. Hot fat sets the outside quickly, so the fritters hold their shape and brown evenly.

“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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