Canned Corn Fritters

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

   Shared aroma: hexanal (green, grassy).

3. Flour + buttertop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

   Shared aroma: isobutyraldehyde (malty, green).

5. Corn + buttertop 14% of all pairs
   Smell alikemoderate
   Cooked together7,345 recipes

   Shared aroma: 2,3-pentanedione (butter, sweet).

Flour and butter 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

Egg

Binds the batter together and adds structure as it sets when fried.

Flour

Thickens the batter and gives the fritters body so they hold their shape.

Corn

Provides the main flavour and bulk, with sweetness and tender pieces throughout.

Milk

Adds moisture to loosen the batter so it can be spooned and fried.

The step that matters