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Corn Fritters

Corn fritters are small cakes made from grated corn, flour, butter, milk, eggs, and salt, fried until golden.

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

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Corn Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, mix the grated corn, melted butter, milk, salt, and flour.

  2. Add the beaten eggs and mix until combined.

Cook

  1. Drop spoonfuls of the mixture onto a hot, greased griddle.

  2. Cook until browned on one side, then turn and brown the other side.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: hexanal (green, grassy).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Provides starch and structure that holds the fritters together as they cook.
Eggs
Bind the batter and set during cooking, giving the fritters firmness.
Butter
Adds richness and fat, helping the surface brown on the griddle.
Grated corn
Supplies the main flavour and moisture, with sweetness that browns nicely.
Milk
Loosens the batter so it spreads and cooks through evenly.

The step that matters

Cook until browned on one side, then turn. The griddle must be hot and greased so the batter sets quickly and browns. Turning too early can tear the fritter, while waiting too long can dry it out or burn the surface.

“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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