Why it works: Corn and flour 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 ↓
Corn Fritters
Ingredients
Directions
Prepare the batter
Remove the kernels from the corn ears.
In a bowl, mix the corn kernels with flour, eggs, and salt.
Fry and serve
Heat oil in a skillet over medium heat.
Drop spoonfuls of the mixture into the hot oil and fry until golden brown on both sides.
Drain on paper towels before serving.
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.
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Corn + flourtop 13% of all pairsSmell alikemoderateCooked together6,165 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Corn + eggtop 26% of all pairsSmell alikemoderateCooked together7,484 recipes
Shared aroma: (e)-2-octenal (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
- Corn
- Provides the main bulk and the sweet, fresh corn flavor of the fritters.
- Flour
- Absorbs moisture and helps the batter hold together while it fries.
- Eggs
- Bind the mixture and set when cooked, giving the fritters structure.
The step that matters
Frying in hot oil. The oil must be hot before the spoonfuls go in. When the oil is hot, the batter sets and browns quickly on the outside. If the oil is cool, the fritters soak up more oil, turn greasy, and can fall apart before they firm up.
“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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