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Spanish Fritters

A fried corn batter with flour, eggs, milk, baking powder, and chopped Spanish pepper.

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

Spanish Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, mix corn, flour, milk, and baking powder.

  2. Fold in the beaten egg whites and chopped Spanish pepper.

Fry

  1. Heat deep fat in a pan and fry spoonfuls of the mixture 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.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk 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

Corn
Adds sweetness, bulk and a tender bite to the batter.
Flour
Provides structure, as its starch and proteins set when the fritters fry.
Eggs
Whites trap air for lightness and help the fritters set and hold together.
Baking powder
Releases gas during cooking, helping the fritters rise and become light.
Milk
Adds moisture and loosens the batter so it spreads and cooks evenly.

The step that matters

Frying in hot fat until golden brown. If the fat is too cool, the spoonfuls absorb oil and turn greasy; if it is too hot, the outside browns before the centre cooks through. Steady, moderate heat gives a crisp, golden exterior with a fully cooked interior.

“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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