Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Corn Fritters
Ingredients
Directions
Mix the bread crumbs, corn, salt, and pepper together.
Heat the butter in a pan over medium heat.
Fry the mixture in the butter until golden brown.
Serve hot.
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.
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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Corn + peppertop 11% of all pairsSmell alikemoderateCooked together5,324 recipes
Shared aroma: 2-nonenal (fatty, green).
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Corn + buttertop 14% of all pairsSmell alikemoderateCooked together7,345 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Bread + peppertop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
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Bread + corntop 16% of all pairsSmell alikemoderateCooked together547 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
- Bread crumbs
- Bind the corn into a mixture that holds its shape and fries to a crisp outside.
- Corn
- Provides the main body, sweetness, and fresh flavour of the fritters.
- Butter
- Fat for frying that promotes even browning and a golden, rich crust.
The step that matters
Fry the mixture in the butter until golden brown. Butter browns at a lower temperature than oil and can burn if the heat is too high. Medium heat lets the centre cook through while the surface turns golden rather than dark.
“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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