Skip to main content
Main

Corn Fritters

Corn fritters are fried corn kernels mixed with eggs, milk, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Corn Fritters

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 ↓

Corn Fritters

Ingredients

Directions

Prepare the corn

  1. Remove the husks and silk from the corn.

  2. Score each row of kernels down the center and scrape out the contents with the back of a knife, holding the ear nearly upright. Scrape at least twice around the cob to remove all the milk and yellow substance, but none of the skin.

Make the batter

  1. Beat the eggs thoroughly in a large platter, then mix them into the corn.

  2. Add the salt, pepper, and milk, and beat everything together until well combined.

Fry and serve

  1. Heat a well-greased griddle over high heat.

  2. Fry spoonfuls of the mixture on the griddle, turning them when they are a rich, light brown.

  3. Serve immediately, cooking only one griddleful at a time.

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.

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.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  4. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Fresh green corn
Provides the bulk of the fritter and its sweet, starchy corn flavor.
Eggs
Bind the corn together and help the fritters set as they cook.
Milk
Loosens the mixture slightly and adds moisture to the batter.

The step that matters

Frying the spoonfuls on a hot, well-greased griddle. The griddle must be hot and well greased so the fritters brown and set on the outside before they fall apart or stick. Turning them only once the underside is a rich, light brown lets the centre cook through without burning the surface.

“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

Green 46Sweet 7 See all 396 →

You might also like

Cream of Corn SoupCream of Corn Soup50 recipesGreen Corn SoupGreen Corn Soup46 recipesCornmeal GruelCornmeal Gruel41 recipesCornmeal PuddingCornmeal Pudding32 recipes