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Corn Oysters

Corn Oysters are battered corn fritters cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter 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 Oysters

Ingredients

Directions

Make the batter

  1. In a bowl, combine grated corn, milk, beaten eggs, salt, and pepper to form a batter.

Cook the fritters

  1. Heat butter in a frying pan over medium heat.

  2. Drop spoonfuls of the batter into the hot butter.

  3. Cook until golden brown, then turn to cook the other side.

  4. Serve hot for breakfast or as a side dish.

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. Milk + buttertop 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. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

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

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

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Sweet corn
Provides the bulk and sweet corn flavour of the fritters.
Eggs
Bind the batter and help set the fritters as they cook.
Milk
Adds moisture and loosens the batter so it spreads in the pan.

The step that matters

Cooking the fritters until golden brown before turning. The batter needs enough time in the hot butter for the bottom to set and brown. Turning too early can tear the fritter apart, while cooking over too high a heat can scorch the outside before the centre sets.

“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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