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Corn Mock Oysters

Corn mock oysters are small corn cakes fried in butter, made from corn pulp, eggs, butter, flour, salt, pepper.

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Corn Mock Oysters

Ingredients

Directions

Prepare the corn

  1. Cut down through the center of the grains, each row of green corn on the ear, and with the back of a knife press out the pulp, leaving the hulls on the ear.

Mix and cook

  1. Add two beaten eggs, one teaspoonful each of butter and salt, a dash of pepper, and enough flour to bind a pint of the pulp.

  2. Roll the mixture into small cakes and saute them in butter; alternatively, drop the mixture from a spoon into hot fat, making fritters.

  3. If using canned corn, add a little milk and sugar.

Nutrition, whole recipe (rough)

186Calories
7 gProtein
17 gFat
2 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 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.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

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.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Pepper and egg barely smell alike, yet cooks put them together in 50,580 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

Green corn (in the method)
Provides the main bulk and sweet flavor of the fritters.
Eggs
Bind the mixture and set when cooked, giving the fritters structure.
Flour (in the method)
Thickens the pulp so it holds together in cakes rather than falling apart.
Butter
Adds richness and helps the outside brown when sauteed.

The step that matters

Drop or shape the mixture into hot fat. If the fat is not hot enough, the fritters absorb grease, turn heavy, and can break apart. Hot fat sets the outside quickly so the batter holds its shape and browns evenly.

“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.

More corn fritters recipes

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