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Corn Fritters

A batter of flour, baking powder, sugar, butter, egg, milk, salt, and corn, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Corn Fritters

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 Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, mix the flour, baking powder, sugar, melted butter, and salt.

  2. Add the beaten egg and sweet milk, stirring until combined.

  3. Fold in the grated corn.

Fry and serve

  1. Heat oil in a skillet over medium heat.

  2. Drop spoonfuls of the mixture into the skillet and cook until golden brown on both sides.

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

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

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

    Shared aroma: hexanal (green, grassy).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + corntop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

Flour and butter 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

Flour
Forms the structure of the batter that holds the fritters together.
Baking powder
Releases gas in the batter, helping the fritters rise and become light.
Egg
Binds the batter and adds structure as it sets during frying.
Corn
Adds sweetness, texture, and moisture to the fritters.

The step that matters

Frying the spoonfuls until golden brown on both sides. The oil must be hot enough to brown the outside quickly, which seals the surface and limits oil absorption. If the heat is too low, the fritters soak up oil and turn greasy, while the centre may stay underdone.

“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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