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Corn Frittees

A fried corn batter made with grated corn, butter, milk, salt, flour, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Corn Frittees

Ingredients

Directions

Make the batter

  1. In a bowl, mix the grated corn, melted butter, milk, salt, and flour.

  2. Add the beaten eggs and mix until combined.

Cook

  1. Drop spoonfuls of the mixture onto a hot, greased griddle.

  2. Cook until browned on one side, then turn and brown the other side.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Grated corn
Provides the main bulk, sweetness and moist texture of the fritter.
Flour
Gives the batter structure so the fritters hold their shape when cooked.
Eggs
Bind the batter and help set the fritters as they cook.
Melted butter
Adds fat for richness and helps the surface brown on the griddle.
Milk
Loosens the batter to a spoonable consistency and adds moisture.

The step that matters

Cook over a hot, greased griddle. Spooning batter onto a hot, greased surface sets the outside quickly so the fritters brown rather than spread or stick. Too cool a griddle lets the batter soak in grease and cook unevenly.

“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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