Name: Fried Corn
Ingredients: 1 cupful flour; 1 teaspoonful cream tar- milk tar 1/2 teaspoonful of soda mold rather hard; 1/2 teaspoonful of soda mold rather hard; 1 egg well beaten; 1 egg 1 mixing spoonful of but- 2 mixing spoonfuls sugar ter 2 mixing spoonf; 1 mixing spoonful of but- 2 mixing spoonfuls sugar ter 2 mixing spoonfuls sw; 2 mixing spoonfuls sugar ter 2 mixing spoonfuls sweet 1 teaspoonful cream tar; 2 mixing spoonfuls sweet 1 teaspoonful cream tar- milk tar 1/2 teaspoonful o; 3 eggs 3 tablespoonfuls melted 6 tablespoonfuls sugar butter 4 tablespoonfuls; 3 tablespoonfuls melted 6 tablespoonfuls sugar butter 4 tablespoonfuls sweet %; 6 tablespoonfuls sugar butter 4 tablespoonfuls sweet % teaspoonful soda milk; 4 tablespoonfuls sweet % teaspoonful soda milk nutmeg a little salt flour; salt; pepper

Why it works: Milk and butter 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 ↓

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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Nutmeg + peppertop 7% of all pairs

Smell alikestrong

Cooked together13,015 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Cream + buttertop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Flour + nutmegtop 8% of all pairs

Smell alikemoderate

Cooked together18,623 recipes

Shared aroma: isobutyraldehyde (malty, green).
Cream + sugartop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Corn (in the method): Forms the bulk of the fritter, providing sweetness and the main body of the dish.
Egg: Binds the batter together and helps set the fritters as they cook.
Flour: Gives the batter body so the fritters hold their shape while frying.
Cream or buttermilk: Adds moisture and tenderness to the batter and softens the flour's starch.

The step that matters

Frying in butter. Butter browns and burns at a lower temperature than many oils, so the heat must stay moderate to brown the fritters through without scorching the milk solids.

Swap the nutmeg

How well each one fits the dish's main ingredients (flour, cream, milk, egg, sugar, butter, pepper):

Nutmegthe original
Cinnamonfits about as well
Cardamomfits less well
Parsleyfits less well

Fit is the average pairing score against flour, cream, milk, egg, sugar, butter, pepper. 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.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Nutmeg	1 tsp ground (2.2g)	12
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

Fried Corn

Fried Corn

Ingredients

Directions

Nutrition, whole recipe (rough)