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Corn and Marigold Fritters

Fritters made from sweetcorn, marigold petals, flour, cream, and oil.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Flour and sunflower work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 803 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Corn and Marigold Fritters

Ingredients

Directions

Prepare the batter

  1. Put the sweetcorn in a bowl and pour over the cream.

  2. Sift in the flour and baking powder (or soda) and season to taste.

  3. Stir in the marigold petals.

Fry and serve

  1. Set a large, heavy frying pan over high heat and pour in the oil.

  2. Drop spoonfuls of the fritter mixture into the oil and fry until golden on both sides, turning once.

  3. Press the mixture flat with a spatula to give a lacy effect at the edges.

  4. Cook the fritters in bunches until all the mixture is used up, adding more oil to the pan if necessary.

  5. Serve hot.

Nutrition, whole recipe (rough)

561Calories
14 gProtein
7 gFat
110 gCarbs

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Sweetcornnot in our table0
Sunflower Oilnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Flour + sunflowertop 12% of all pairs
    Smell alikemoderate
    Cooked together803 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sweetcorn + sunflowertop 19% of all pairs
    Smell alikelow
    Cooked together28 recipes

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

  3. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  4. Cream + sunflowertop 21% of all pairs
    Smell alikemoderate
    Cooked together168 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Sweetcorn + flourtop 22% of all pairs
    Smell alikelow
    Cooked together126 recipes

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

What each ingredient does

Sweetcorn kernels
Provides the bulk and sweet flavour of the fritter.
Double (heavy) cream
Adds moisture and richness, binding the corn into a spoonable mixture.
Flour
Provides structure, helping the batter hold its shape while frying.
Baking powder (or soda)
Releases gas in the batter, lifting the fritters so they stay light.

The step that matters

Frying over high heat with enough oil. The pan must be hot and well oiled so the fritters brown and crisp quickly on the outside. If the pan is too cool or dry, the batter absorbs oil, sticks and turns greasy instead of golden.

Swap the white pepper

How well each one fits the dish's main ingredients (sweetcorn, cream, flour, sunflower):

  1. Turmericfits better
  2. Nutmegfits better
  3. Tarragonfits better
  4. White pepperthe original

Fit is the average pairing score against sweetcorn, cream, flour, sunflower. Candidates are from the same food group and used in at least 100 recipes.

“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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