Why it works: Egg and corn are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 7,484 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Corn Fritters
Ingredients
Directions
Prepare the batter
Beat the egg yolks in a bowl.
Add the grated corn to the yolks and mix well.
In a separate bowl, beat the egg whites until frothy.
Gently fold the beaten egg whites into the corn mixture.
Cook
Cook on a hot griddle like flannel cakes until golden brown.
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.
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Egg + corntop 26% of all pairsSmell alikemoderateCooked 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
- Egg yolks
- Add richness and bind the corn together into a batter.
- Grated corn
- Provides the main body, sweetness and flavor of the fritters.
- Egg whites
- Whipped to add air, lightening the batter so the fritters puff and stay tender.
The step that matters
Gently fold the beaten egg whites into the corn mixture. Whipped egg whites hold air that gives the fritters lift. Stirring vigorously deflates the foam, leaving dense, flat fritters.
“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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