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Aerated Corn Fritters

A light, airy fritter made from corn, cream, eggs, flour, sugar, and oil, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Aerated Corn Fritters

Ingredients

Directions

Make the batter

  1. Mix corn and cream in a bowl.

  2. Beat the yolks and whites of the eggs separately.

  3. Stir in the beaten eggs, flour, salt, sugar, and oil until combined.

  4. If the batter is too thick, add a little milk to reach a medium‑thick consistency.

Fry

  1. Heat oil in a frying pan, enough to cover the batter when dropped in.

  2. Drop spoonfuls of batter into the hot oil.

  3. Turn the fritters with a knife when browned on one side.

  4. Fritters will rise and become aerated.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Egg and flour 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
Whites are beaten separately and folded in to aerate the batter so fritters rise and turn light.
Flour
Provides starch and structure that sets the batter around the corn as it fries.
Cream
Adds fat and moisture, giving the batter a richer, softer texture.
Corn
Supplies the main body, sweetness and texture of the fritters.
Sugar
Adds sweetness and helps the surface brown in the hot oil.

The step that matters

Drop spoonfuls into hot oil. Oil that is not hot enough lets batter soak up grease and turn heavy, while oil that is too hot browns the outside before the centre cooks. The oil should be deep enough to cover the batter so the fritters cook 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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