Why it works: Corn and butter are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,345 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓
Corn Fritters
Ingredients
Directions
Prepare
Remove the kernels from the corn.
In a bowl, mix the corn kernels with cornmeal and salt.
Fry
Heat butter or lard in a griddle over medium heat.
Drop spoonfuls of the mixture onto the griddle.
Fry until golden brown on both sides.
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.
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Corn + buttertop 14% of all pairsSmell alikemoderateCooked together7,345 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Corn kernels
- Provide the main body and sweet flavor of the fritters.
- Cornmeal
- Absorbs moisture and helps bind the kernels so the fritters hold together.
- Butter or lard
- Conducts heat to the surface and adds fat for browning and richness.
The step that matters
Drop spoonfuls of the mixture onto the griddle. If the mixture is too wet or the griddle is not hot enough, the fritters spread and steam instead of browning. Spoon them into compact mounds so they set and crisp on the outside.
“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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