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Dessert

Corn Oysters

Corn Oysters are fried corn fritters made with grated sweet corn, eggs, salt, sugar, and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn Oysters

Ingredients

Directions

Prepare the batter

  1. Grate the sweet corn from the ears.

  2. In a bowl, mix the grated corn with the beaten eggs, salt, and sugar.

Fry

  1. Heat hot lard in a frying pan.

  2. Drop spoonfuls of the mixture into the hot lard and fry until golden brown.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Corn + sugartop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet corn
Provides the main bulk and sweet corn flavour of the fritters.
Eggs
Bind the grated corn together and help the fritters hold their shape.
Sugar
Adds sweetness and helps the surface brown during frying.

The step that matters

Frying the spoonfuls in hot lard. The lard must be hot enough when the batter goes in, so the outside sets and browns quickly. If the fat is too cool, the fritters absorb more oil and turn greasy and soft inside.

“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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