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Corn Fritters

A fried corn dish made with corn kernels, cream, flour, eggs, and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Corn Fritters

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 ↓

Corn Fritters

Ingredients

Directions

Prepare the corn

  1. Cut the grains from the corn and place them in a saucepan.

  2. Moisten the corn with cream and season with salt, pepper, and sugar.

  3. Simmer until the moisture is reduced, then remove from heat and let cool.

Make the batter

  1. In a bowl, make a batter with flour, milk, and eggs until not too thin.

  2. Mix the batter with the cooled corn thoroughly.

Fry and serve

  1. Heat lard in a frying pan.

  2. Using a soup spoon, drop the corn batter into the hot lard, frying a few at a time.

  3. Fry until golden brown on both sides, then drain on a napkin.

  4. Serve garnished with fried parsley.

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

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

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

    Shared aroma: hexanal (green, grassy).

  3. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, 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 bulk and sweet flavour of the fritter, with moisture that the simmering reduces.
Eggs
Bind the batter and set during frying to hold the fritter together.
Flour
Thickens the batter so the corn stays held together rather than falling apart in the fat.
Cream
Adds richness and fat, giving the corn a softer, more tender texture.
Lard
Conducts heat for frying and browns the outside to a golden crust.

The step that matters

Cooling the corn before mixing it into the batter. If the corn is still hot or wet, it thins the batter and steams instead of frying, so the fritters can turn greasy or fall apart. Reducing the moisture first and letting the corn cool keeps the batter thick enough to hold its shape.

“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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