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Green Corn Fritters

A fried batter of green corn, flour, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Corn and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,324 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Green Corn Fritters

Ingredients

Directions

Prepare the batter

  1. Cut half of the corn from the cob and scrape the rest off.

  2. In a bowl, mix the flour, baking powder, sugar, salt, and cayenne pepper.

  3. Add the egg and the cut corn to the mixture and stir well.

Fry

  1. Drop spoonfuls of the mixture into boiling lard.

  2. 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.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Green corn
Provides the main bulk and sweet flavour of the fritters.
All-purpose flour
Forms the batter structure that holds the corn together while frying.
Baking powder
Releases gas in the batter so the fritters puff up and stay light.
Egg
Binds the batter and helps set the fritters as they cook.

The step that matters

Dropping the batter into boiling lard. The fat must be hot enough to set the outside quickly. If it is too cool, the batter soaks up grease and the fritters turn heavy and oily instead of crisp and golden.

“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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