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 Dodgers
Ingredients
Directions
Prepare the batter
Beat the eggs in a bowl.
Add the grated corn and salt, and mix thoroughly.
Fry
Heat a buttered griddle over medium-high heat.
Fry spoonfuls of the mixture on the griddle until golden brown on both sides.
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.
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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
- Eggs
- Bind the mixture and set when cooked, giving the fritters their structure.
- Grated corn
- Supplies the main bulk, moisture and natural sweetness of the fritters.
- Flour
- Adds starch that helps the batter hold together and set while frying.
The step that matters
Frying on medium-high heat. The outside browns quickly because the sugars and proteins in corn and egg brown at high heat. If the griddle is too hot, the surface can darken before the centre has set, so the fritters stay wet inside. Cook until golden on both sides, turning once.
“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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