Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Corn Dodoebs
Ingredients
Directions
Scald the Indian meal in a bowl.
Add molasses, flour, and eggs to the scalded meal.
Drop spoonfuls of the mixture (the size of a walnut) into hot fat.
Fry until golden brown, similar to crullers.
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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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Molasses + flourtop 16% of all pairsSmell alikemoderateCooked together10,429 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Molasses + eggtop 34% of all pairsSmell alikelowCooked together6,879 recipes
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
- Indian meal
- Forms the main body of the fritter, and scalding it softens the starch so the batter holds together.
- Eggs
- Bind the mixture and add structure so the fritters hold their shape while frying.
- Molasses
- Adds sweetness and flavor, and helps the fritters brown deeply in the fat.
- Flour
- Adds body to the batter, helping it hold its shape when dropped into hot fat.
The step that matters
Dropping the mixture into hot fat. If the fat is not hot enough, the fritters absorb oil and turn greasy and heavy. Hot fat sets the outside quickly so the inside cooks through without soaking up oil.
“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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