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Corn Fritters

Corn fritters are a savory snack made with corn kernels, milk, eggs, flour, salt, and pepper.

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

Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Corn Fritters

Ingredients

Directions

Prepare the batter

  1. Cut the kernels off the corn and scrape the meat out with the back of a knife.

  2. Mix the corn meat with milk, egg yolks, flour, salt, and pepper.

  3. Beat the egg whites to a froth and fold them into the mixture.

Cook

  1. Bake on a griddle until golden brown.

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

    Shared aroma: hexanal (green, grassy).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Egg whites
Whipped to a froth, they add air and lightness to the batter as it cooks.
Flour
Provides starch and structure that holds the fritters together as they set.
Egg yolks
Add richness and help bind the batter while adding fat for browning.
Corn
Supplies the main body, sweetness, and moisture of the fritters.
Milk
Adds moisture and loosens the batter so it spreads and cooks evenly.

The step that matters

Folding in the egg whites. Stirring the whipped whites in vigorously deflates the foam and loses the air that makes the fritters light. Fold gently so the batter stays airy.

“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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