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Corn Fritters

A fried corn batter with eggs, milk, butter, flour, and seasonings.

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

Prepare the batter

  1. Remove the corn from the ears.

  2. Mix the corn with the egg yolks, sweet milk, butter, salt, and pepper.

  3. Add the flour and mix well.

  4. Beat the egg whites to a stiff froth and fold into the mixture.

Fry and serve

  1. Fry in fresh lard until brown on both sides.

  2. 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 + walnuttop 9% of all pairs
    Smell alikestrong
    Cooked together349 recipes

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

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

    Shared aroma: hexanal (green, grassy).

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

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

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

Corn
Provides the bulk and sweet corn flavour of the fritters.
Egg whites
Beaten to a stiff froth, they lighten the batter and help it rise.
Egg yolks
Add richness and help bind the batter together.
Flour
Gives the batter body so it holds its shape while frying.
Sweet milk
Adds moisture and loosens the batter.
Butter
Adds fat for richness and flavour.

The step that matters

Fold in the beaten egg whites. Stiff egg whites trap air that lightens the batter. Overmixing or deflating them while folding makes the fritters dense and heavy, so fold gently and fry soon after.

Swap the walnut

How well each one fits the dish's main ingredients (corn, egg, milk, butter, pepper, flour):

  1. Almondfits better
  2. Beansfits about as well
  3. Walnutthe original
  4. Milletfits about as well

Fit is the average pairing score against corn, egg, milk, butter, pepper, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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