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Corn Fritters

A fried batter of eggs, sweet milk, salt, and corn cooked in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Corn Fritters

Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Corn Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, beat the eggs and mix in the sweet milk and salt.

  2. Add the corn and mix well.

Fry

  1. Heat lard in a pan over medium‑high heat.

  2. Drop spoonfuls of the batter into the hot lard and fry until golden brown.

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

    Shared aroma: hexanal (green, grassy).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Egg + corntop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (fatty, 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 the fritters set as they cook.
Sweet milk
Loosens the batter and adds moisture to the fritters.
Corn
Provides the main flavor and tender bites within the fritters.

The step that matters

Drop spoonfuls of the batter into the hot lard. The lard must be hot before the batter goes in. Hot fat sets the outside quickly, so the fritters brown rather than soak up grease and turn heavy.

“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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