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Corn Fritters

A batter of flour, baking powder, butter, eggs, corn, and milk fried into golden fritters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Corn Fritters

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 ↓

Corn Fritters

Ingredients

Directions

Make the batter

  1. Mix flour, baking powder, melted butter, eggs, salt, and pepper in a bowl.

  2. Add corn and milk, beating until smooth.

Fry and serve

  1. Drop tablespoonfuls of batter into boiling fat.

  2. Drain fritters on thick paper in a colander before serving on a hot 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.

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.

  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. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Flour
Provides the structure that holds the batter together as it fries.
Eggs
Bind the batter and help it set firm while cooking.
Baking powder
Releases gas that lifts the batter so the fritters puff and stay light.
Milk
Loosens the batter to a smooth, drop-able consistency and adds moisture.
Corn
Adds sweetness and texture, giving the fritters their main flavour and bite.

The step that matters

Drop batter into boiling fat. The fat must be hot enough to set the outside quickly. If it is too cool, the batter soaks up oil, turns greasy, and may not puff properly.

“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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