Skip to main content
Main

Green Corn Fritters

A fried batter of milk, eggs, grated green corn, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Green Corn Fritters

Ingredients

Directions

Prepare the batter

  1. Separate the egg yolks and whites.

  2. Beat the whites until stiff.

  3. In a bowl, mix the egg yolks with the grated corn, salt, milk, and enough flour to form a batter.

  4. Combine the beaten egg whites with the corn mixture gently.

Fry

  1. Heat lard in a pan.

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

  3. Fry until both sides are a bright brown color.

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 + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Eggs
Whites beaten until stiff add lightness and airy structure to the batter.
Green corn
Provides the main bulk, sweetness and tender texture of the fritters.
Flour
Gives the batter enough body to hold together and set during frying.
Milk
Adds moisture and helps form a smooth, pourable batter.
Lard
Conducts heat for frying and promotes browning on the outside.

The step that matters

Combining the beaten egg whites with the corn mixture. Folding gently keeps the air trapped in the whites. Stirring vigorously deflates the foam, leaving the fritters denser and flatter.

“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.

You might also like

Corn FrittersCorn Fritters203 recipesCream of Corn SoupCream of Corn Soup50 recipesGreen Corn SoupGreen Corn Soup46 recipesCornmeal GruelCornmeal Gruel41 recipes