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Tinned Corn Fritters

A batter of flour, baking powder, sugar, water, eggs, and tinned corn fried in dripping and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and corn are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,165 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Tinned Corn Fritters

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Sift flour, baking powder, and sugar into a bowl.

  2. Mix in cold water until you have a smooth batter.

  3. Add tinned corn and mix well.

Fry and bake

  1. Heat dripping in pans until smoking hot.

  2. Drop large spoonfuls of batter into the hot dripping and fry until one side is brown.

  3. Turn fritters and fry the other side.

  4. After frying, bake in the oven at 350°F (175°C) for 10 minutes.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

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

Flour and egg barely smell alike, yet cooks put them together in 106,462 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 so the fritters rise and become light.
Sugar
Adds sweetness and helps the surface brown during frying.
Tinned corn
Provides the main flavour and moisture pockets throughout each fritter.
Eggs
Binds the batter and adds richness to the texture; listed as optional.

The step that matters

Frying in very hot dripping. The dripping must be smoking hot before the batter goes in, so the outside sets and browns quickly. If the fat is too cool, the batter soaks up oil, turns greasy and cooks unevenly.

“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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