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Canned Corn Fritters

A fried batter made from canned corn, milk, eggs, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Corn and milk 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 ↓

Canned Corn Fritters

Ingredients

Directions

Make the batter

  1. Beat the eggs thoroughly.

  2. Stir all the ingredients together.

  3. Add enough flour to make a stiff batter.

Fry and serve

  1. Fry the batter like other fritters.

  2. Serve without a sauce.

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

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Eggs
Bind the batter and add structure and richness as they set in the frying oil.
Baking powder
Releases gas in the batter, helping the fritters puff and turn light.
Flour
Provides the starch that thickens the batter into a stiff mixture that holds its shape.
Canned corn
Supplies the main body, sweetness and corn flavour of the fritters.
Sweet milk
Moistens the flour and helps form a smooth batter with the eggs.

The step that matters

Make the batter stiff with flour. The batter must be stiff enough to hold its shape in the hot fat. If it is too thin, the fritters spread and absorb excess oil. Adding flour gradually lets you judge the consistency.

“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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