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Corn Fritters

Corn fritters are fried corn cakes made with grated corn, cream, flour, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Corn Fritters

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Corn Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, combine grated corn, cream, flour, and egg yolks.

  2. Beat the egg whites separately until stiff, then gently fold them into the corn mixture.

  3. Season with coarse sea salt.

Fry and serve

  1. Heat butter in a skillet over medium-high heat and fry spoonfuls of the mixture until golden brown.

  2. Serve warm, optionally with wine sauce.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Egg whites
Whipped to stiff peaks, they lighten the batter and help the fritters rise and stay tender.
Egg yolks
Add richness and bind the batter so it holds together in the pan.
Flour
Provides structure, helping the spoonfuls hold their shape while frying.
Grated corn
Forms the main body of the fritters and supplies sweetness and moisture.
Cream
Adds fat and moisture, giving the batter a softer, richer texture.

The step that matters

Folding in the egg whites. Whites beaten until stiff trap air that gives lift. Stirring them in vigorously knocks the air out, leaving dense fritters, so fold gently and stop once no white streaks remain.

“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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