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Corn Fritters

A fried batter of corn, flour, milk, eggs, and shortening.

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

Why it works: Milk and corn 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. Mix and sift the flour, baking powder, and salt in a bowl.

  2. Drain the corn and measure the liquid; add milk to make ½ cup if needed.

  3. Stir the milk mixture into the dry ingredients, then add the corn, shortening, and eggs.

Fry and serve

  1. Heat oil in a frying pan until hot.

  2. Drop spoonfuls of the batter into the hot oil and cook until golden brown.

  3. Remove fritters with a slotted spoon, drain excess oil, and serve hot.

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. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, 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
Provides the structure that holds the batter together while it fries.
Eggs
Bind the batter and add structure as they set during frying.
Baking powder
Releases gas that lifts the batter so the fritters puff and stay light.
Milk
Hydrates the flour and loosens the batter to a drop-able consistency.
Corn
Adds sweetness, texture, and bulk to the fritters.

The step that matters

Drop spoonfuls of the batter into the hot oil and cook until golden brown.. If the oil is not hot enough, the batter absorbs oil and turns greasy instead of browning crisply. Oil that is too hot browns the outside before the centre sets, so fritters can be raw inside.

“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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