Skip to main content
Main

Corn Meal Fritters

Battered pork slices fried in cornmeal and flour batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
Corn Meal Fritters

Why it works: Corn and pork are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,069 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn Meal Fritters

Ingredients

Directions

Prepare the batter

  1. Make a thick batter with corn meal and flour.

Fry the pork

  1. Slice the pork and fry until the fat is rendered.

  2. Dip additional pork slices in the batter.

  3. Drop the battered pork into the hot fat.

  4. Season with salt and pepper.

  5. Cook until light brown and 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. Corn + porktop 9% of all pairs
    Smell alikemoderate
    Cooked together1,069 recipes

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

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 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

Corn meal
Gives the batter a coarse, crisp texture when fried.
Flour
Thickens the batter and helps it cling to the pork.
Pork
Provides the main filling and fat that renders into the hot frying medium.

The step that matters

Drop the battered pork into the hot fat. If the fat is not hot enough, the batter absorbs oil and turns greasy instead of crisp. Adding the pork to properly hot fat sets the coating quickly, so it browns and stays crisp rather than soaking up grease.

“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.

You might also like

Corn FrittersCorn Fritters203 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesCream of Corn SoupCream of Corn Soup50 recipes