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Corn Fritters

Corn fritters made with sweet corn, eggs, sugar, milk, flour, salt, baking powder, and fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Corn Fritters

Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Corn Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, mix the sweet corn, eggs, sugar, sweet milk, flour, salt, and baking powder until well combined.

  2. Heat a small amount of lard in a frying pan over medium heat.

Fry and serve

  1. Drop spoonfuls of the mixture into the hot lard and fry until golden brown on both sides.

  2. Remove from the pan and drain on paper towels before serving.

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.

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.

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

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 batter and help the fritters hold their shape while frying.
Flour
Thickens the batter so it holds together in spoonfuls rather than spreading.
Baking powder
Releases gas in the batter, making the fritters lighter and puffier.
Sweet corn
Provides the main body, texture and sweet flavour of the fritters.
Sugar
Adds sweetness and helps the surface brown in the pan.

The step that matters

Fry until golden brown on both sides. The batter is thick and cooks from the outside in, so the fritters can look browned while still raw inside if the heat is too high. Medium heat lets the centre set while the outside browns evenly.

“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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