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Corn Fritters

A fried batter of grated corn, eggs, milk, and flour, seasoned with salt and pepper.

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

Why it works: Milk and butter 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 grated corn, eggs, milk, baking soda, salt, pepper, melted butter, and flour until well combined.

Cook and serve

  1. Heat a skillet over medium heat and pour in the batter to form fritters.

  2. Cook until golden brown on both sides, then 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 + buttertop 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. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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 green corn
Provides the main bulk and sweet corn flavor of the fritters.
Eggs
Bind the batter together and help the fritters hold their shape when cooked.
Milk
Adds moisture and loosens the batter so it spreads into fritters.
Flour
Thickens the batter and gives the fritters structure as they cook.
Melted butter
Adds richness and helps the fritters brown in the pan.

The step that matters

Cooking the fritters until golden brown on both sides. Enough heat and time are needed so the outside sets and browns before the centre cooks through. Browning comes from the Maillard reaction, which needs steady medium heat rather than a rushed, very hot pan.

“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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