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Green Corn Fritters

A batter of grated green corn, butter, flour, eggs, and milk fried into golden fritters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Green Corn Fritters

Ingredients

Directions

Prepare the batter

  1. Slice and grate the corn, scraping the cobs to extract all the milk.

  2. In a bowl, combine the grated corn, butter, flour, beaten egg yolks, salt, and milk.

  3. In a separate bowl, beat the egg whites until stiff and fold them into the corn mixture.

Cook and serve

  1. Heat a griddle and grease it with butter.

  2. Drop spoonfuls of the mixture onto the griddle and cook until browned, flipping carefully.

  3. Serve hot with butter.

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. 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

Green corn
Provides the main body and sweetness of the fritters.
Eggs
Whipped whites add lightness, while yolks bind the batter and add richness.
Flour
Gives the batter enough structure to hold its shape on the griddle.
Milk
Adds moisture and helps form a tender batter.
Butter
Adds richness and helps the fritters brown on the griddle.

The step that matters

Folding in the egg whites. Stiff whites hold air that lightens the batter. Overmixing or stirring them in vigorously knocks out that air, leaving dense 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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