Skip to main content
Main

Corn Fritters

A batter of corn, flour, milk, eggs, baking powder, and sugar fried into golden fritters, served with lemon sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓
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

Make the batter

  1. In a bowl, mix the flour with enough milk to create a batter.

  2. Add the corn to the batter.

  3. In a separate bowl, beat the eggs and then mix them into the batter.

  4. Stir in the baking powder and sugar.

Fry and serve

  1. Heat oil in a pan and drop spoonfuls of the mixture into the hot oil.

  2. Fry until golden brown on both sides.

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

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Corn + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,927 recipes

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

  4. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Flour
Forms the batter's main structure once mixed with milk.
Eggs
Bind the batter and add richness and structure to the fritters.
Baking powder
Releases gas that makes the fritters rise and turn light.
Corn
Adds sweetness, texture and bulk to the batter.

The step that matters

Fry until golden brown on both sides. Oil must be hot before the spoonfuls go in. Hot oil sets the outside quickly and browns it, while cool oil lets the batter soak up grease and turn heavy and oily.

Swap the lemon

How well each one fits the dish's main ingredients (corn, flour, milk, egg, sugar, sauce):

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits better
  4. Lemonthe original

Fit is the average pairing score against corn, flour, milk, egg, sugar, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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

Lemon SauceLemon Sauce236 recipesCream of Corn SoupCream of Corn Soup50 recipesGreen Corn SoupGreen Corn Soup46 recipesCornmeal GruelCornmeal Gruel41 recipes