Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Corn Fritters
Ingredients
Directions
Make the batter
Beat an egg lightly and add to it one-half cup of milk.
Pour this mixture upon one cup of flour and beat well.
Then add one teaspoonful salt, a little pepper and a spoon of melted butter, and mix well.
Fry
Add one-half can of corn, chopped very fine.
Drop by spoonfuls into boiling lard.
Cook about three minutes.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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.
-
Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + peppertop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Milk + peppertop 22% of all pairsSmell alikemoderateCooked together26,984 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Milk and flour barely smell alike, yet cooks put them together in 78,219 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 fritter together as its starch and proteins set when cooked.
- Egg (in the method)
- Binds the batter and adds structure and richness to the fritters.
- Milk
- Adds moisture and helps form a smooth batter that cooks through.
- Corn (in the method)
- Adds sweetness, flavor and pieces of texture to the fritters.
- Butter (in the method)
- Adds fat for richness and helps the surface brown during frying.
The step that matters
Drop the batter into boiling lard. The lard must be hot enough to set the outside quickly. If it is too cool, the batter soaks up grease and the fritters turn heavy and oily instead of crisp.
“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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