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Mock Oyster Fritters

Corn fritters made from grated sweet corn, flour, eggs, and lard, fried until brown and served hot with sweet butter and powdered sugar.

From an old cookbook · modernised transcription
By Keokuk (Iowa). Westminster Presbyterian church · From a historical cookbook (Internet Archive) · 12 ingredients
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Illustration of Mock Oyster FrittersIllustration

Why it works: Milk and coffee match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 2,201 recipes mention both. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the batter

  1. Grate twelve ears of sweet corn.

  2. Add two tablespoonfuls of flour, a little salt, and four eggs beaten till very light. Stir all together.

  3. Heat some lard in a skillet.

  4. Drop the mixture in with a spoon and brown nicely on both sides.

Serve the fritters

  1. Serve hot with sweet butter and powdered sugar beaten to a cream, and wine and brandy added if desired.

Bake the bread pudding

  1. Bake the bread pudding mixture.

  2. Spread jelly over the top when baked.

  3. Add one tablespoonful of white sugar to each egg white and beat very light.

  4. Spread the beaten egg whites on top and brown in oven.

  5. Serve cold, eaten with cream or without.

By Keokuk (Iowa). Westminster Presbyterian church. 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. See the original page.

The picture is an illustration, not a photo of this recipe · 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 aroma chemistry they share, and how many recipes mention both.

  1. Milk + coffeetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,201 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Bread + milktop 4% of all pairs
    Aroma overlapstrong
    Mentioned together11,363 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Flour + raisintop 4% of all pairs
    Aroma overlapstrong
    Mentioned together9,071 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + corntop 4% of all pairs
    Aroma overlapstrong
    Mentioned together6,953 recipes

    Shared aroma: hexanal (green, grassy).

  5. Bread + eggtop 6% of all pairs
    Aroma overlapstrong
    Mentioned together22,584 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

Sweet corn
Forms the bulk of the fritter and gives it its main flavour.
Eggs
Bind the mixture and set when cooked, giving structure and richness.
Flour
Thickens the batter and helps hold the fritters together.
Sugar
Adds sweetness and helps the surface brown.

The step that matters

Browning the fritters on both sides. The loose batter needs enough heat in the lard to set and brown on the first side before turning. Turning too early can make it break apart and absorb grease.

Flavor stand-ins for the raisin

How well each one fits the dish's main ingredients (flour, bread, milk, corn, egg, coffee, sugar):

  1. Vanillabetter flavor fit
  2. Figabout as good a flavor fit
  3. Raisinthe original

Fit is the average pairing score against flour, bread, milk, corn, egg, coffee, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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