Why it works: Corn and bread work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 547 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Corn Fritters
Ingredients
Directions
Make the batter
Put the corn bread mix in a bowl and, using a fork to blend, gradually add the water. Be careful not to over blend.
The dough should be quite stiff.
Add the corn, which should be well drained.
Fry and serve
Put about one-fourth of the oil in a skillet and heat.
Ladle the batter into the hot oil and fry for about 2 minutes, turning once.
Serve with syrup, honey or butter.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Corn + breadtop 16% of all pairsSmell alikemoderateCooked together547 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Corn bread mix
- Provides the flour, leavening and structure that hold the fritter together.
- Water
- Hydrates the mix so it forms a stiff batter that holds its shape in the oil.
- Canned corn
- Adds sweetness, moisture and corn flavour to the batter.
- Cooking oil
- Conducts heat to fry the batter, browning the outside and crisping the surface.
The step that matters
Do not over blend the batter. Overmixing develops gluten in the flour, which can make the fritters tough and dense instead of tender. Blend only until the dry mix is moistened.
“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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