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Corn Fritters

Corn fritters are fried batter cakes made with corn, flour, eggs, milk, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Corn Fritters

Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Corn Fritters

Ingredients

Directions

Prepare the batter

  1. Grate the corn.

  2. Beat the eggs until very light.

  3. In a bowl, combine the flour, baking powder, and salt. Add the milk and mix well.

  4. Stir in the grated corn.

Fry and serve

  1. Heat lard in a frying pan until very hot.

  2. Drop spoonfuls of the batter into the hot lard and fry until light brown. Serve hot.

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

    Shared aroma: hexanal (green, grassy).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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 and sweet flavor of the fritters.
Eggs
Bind the batter and add structure as they set during frying.
Flour
Forms the body of the batter, giving the fritters structure.
Baking powder
Releases gas that lightens the batter so the fritters rise and stay tender.
Milk
Adds moisture and loosens the batter to a drop-able consistency.

The step that matters

Frying in very hot lard. Lard must be very hot before the batter goes in. Hot fat sets the outside quickly and browns it, so the fritters absorb less grease and do not turn heavy or soggy. Cooler fat lets the batter soak up oil and spread out.

“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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