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Corn Fritters

A fried corn batter with eggs, flour, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Corn Fritters

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Corn Fritters

Ingredients

Directions

Prepare the batter

  1. Grate the corn and place it in a bowl.

  2. Add the separated egg yolks, butter, sugar, baking powder mixed with flour, milk, and salt to the corn.

  3. In another bowl, beat the egg whites until stiff peaks form, then gently fold them into the corn mixture.

Fry

  1. Heat lard in a frying pan until boiling.

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

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.

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.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

Corn
Provides the main bulk, sweetness and moist body of the fritters.
Eggs
Whipped whites lighten the batter, while the yolks bind it and add richness.
Flour
Gives the batter structure so the fritters hold their shape while frying.
Baking powder
Releases gas in the batter, helping the fritters puff and turn light.
Milk
Adds moisture and loosens the batter to a spoonable consistency.
Butter
Adds fat for richer flavor and a tender crumb.

The step that matters

Folding in the egg whites. Whipped whites hold air that makes the fritters light. Stirring them in vigorously knocks that air out, so fold gently and keep the batter airy.

“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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