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Corn Fritters

Corn fritters are fried corn cakes made with flour, eggs, parsley, 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: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Corn Fritters

Ingredients

Directions

Prepare the batter

  1. Drain the corn into a bowl.

  2. Stir in the flour carefully.

  3. Add the parsley and season with salt and pepper.

  4. Beat the eggs well and stir them into the mixture.

Fry and serve

  1. Heat boiling fat in a frying pan.

  2. Drop the batter by dessert spoonfuls into the hot fat.

  3. Fry until golden brown, then drain on kitchen paper.

  4. Serve immediately on a hot dish.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  3. Corn + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together943 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Eggs
Bind the batter and help it set firmly when fried.
Flour
Thickens the batter and gives the fritters body so they hold their shape.
Corn
Provides the main bulk and sweetness, with moisture that steams inside the fritter.

The step that matters

Drop the batter into hot fat. If the fat is not hot enough, the batter absorbs oil and turns greasy instead of crisping. Hot fat seals the outside quickly, so the fritters brown well and stay light inside.

Swap the parsley

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

  1. Turmericfits about as well
  2. Jalapenofits about as well
  3. Nutmegfits about as well
  4. Parsleythe original

Fit is the average pairing score against corn, egg, flour, pepper. 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.

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