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Green-corn Patties

A fried patty made from grated corn, eggs, milk, salt, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Green-corn Patties

Ingredients

Directions

Make the batter

  1. Combine the grated corn, eggs, salt, milk, and baking powder in a bowl and mix well.

Fry and serve

  1. Heat oil in a pan until boiling.

  2. Drop spoonfuls of the mixture into the hot oil and fry until golden brown.

  3. Remove and drain on paper towels before serving.

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Corn
Provides the bulk and the sweet, fresh corn flavour of the patties.
Eggs
Bind the batter and set during frying to hold the patties together.
Milk
Adds moisture and loosens the batter for a tender interior.
Baking powder
Releases gas that lifts the batter, making the patties lighter.

The step that matters

Frying in hot oil. Oil that is hot enough sears the outside of each patty quickly, so it browns and sets before it soaks up grease. Oil that is too cool lets the batter absorb fat and turn heavy.

“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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