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Green Corn Fritters

A fried batter of corn pulp, egg, flour, and spices served hot with sweet syrup or cheese sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Corn and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,324 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Green Corn Fritters

Ingredients

Directions

Make the batter

  1. Mix the flour, salt, pepper, and baking powder in a bowl and sift together once.

  2. Combine the beaten egg and corn pulp, then add this mixture to the dry ingredients.

  3. If necessary, add a little more flour to achieve a thicker consistency than cake batter.

Fry and serve

  1. Drop spoonfuls of the mixture into deep hot fat and cook until the fritters are cooked through and golden brown.

  2. Drain the fritters and serve hot with brown sugar or maple syrup.

Optional cheese sauce

  1. For cheese sauce, prepare a thick white sauce and add paprika and grated cheese.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Corn pulp
Provides the main body, sweetness and moisture of the fritter.
Egg
Binds the batter together and helps set the fritters as they cook.
Flour
Forms the structure of the batter so the fritters hold their shape.
Baking powder
Releases gas during cooking, helping the fritters puff and turn lighter.

The step that matters

Adjusting the batter thickness. A batter thinner than cake batter spreads and absorbs more oil, so the fritters can turn greasy and fall apart. Adding flour until it is thicker keeps them compact and holding their shape in hot fat.

“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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