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Corn Oysters

Corn Oysters are fried corn fritters made with grated corn, milk, eggs, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 Oysters

Ingredients

Directions

Make the batter

  1. In a bowl, combine the grated corn, milk, eggs, and butter.

  2. Add flour gradually to create a batter.

Fry

  1. Heat a griddle and grease it with butter.

  2. Pour batter onto the griddle and fry until golden brown on both sides.

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. 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. Butter + flourtop 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).

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

Green corn
Provides the main bulk and sweet corn flavour of the fritters.
Eggs
Bind the batter and help the fritters set as they cook.
Flour
Thickens the mixture into a batter that holds its shape when fried.
Butter
Adds richness and helps the fritters brown in the pan.
Milk
Loosens the batter and adds moisture for a tender interior.

The step that matters

Pour batter onto the griddle and fry until golden brown on both sides. Flour is added gradually so the batter is thick enough to hold its shape. If it is too thin, the fritters spread and fall apart. Cooking over steady heat until browned on both sides sets the eggs and flour through the centre.

“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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