Mock Oysters of Corn

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. Flour + buttertop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

   Shared aroma: isobutyraldehyde (malty, green).

3. Corn + buttertop 14% of all pairs
   Smell alikemoderate
   Cooked together7,345 recipes

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

4. Flour + eggtop 15% of all pairs
   Smell alikelow
   Cooked together106,462 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Egg + buttertop 17% of all pairs
   Smell alikemoderate
   Cooked together118,967 recipes

   Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Young corn

Provides the main body and sweet corn flavor of the fritters.

Flour

Binds the grated corn so the mixture holds together in the pan.

Egg yolks

Add richness and help bind the mixture while setting during frying.

Lard

Conducts heat for frying and gives a crisp, browned exterior.

Butter

Adds flavor and helps the surface brown in the hot fat.

The step that matters