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Green Corn Oysters

A fried batter of grated corn, eggs, cream, flour, and baking powder, seasoned with pepper and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Green Corn Oysters

Ingredients

Directions

Make the batter

  1. In a bowl, combine grated corn, beaten eggs, cream, flour, and baking powder.

  2. Season with pepper and coarse sea salt.

Fry and serve

  1. Heat butter in a skillet over medium heat.

  2. Drop spoonfuls of the batter into the hot butter.

  3. Fry until golden brown, then 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.

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 + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  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

Eggs
Bind the batter together and help set the fritters as they cook.
Flour
Provides starch that gives the fritters body and a sturdy structure.
Baking powder
Releases gas that lifts the batter, giving the fritters a lighter texture.
Cream
Adds fat and moisture, making the batter richer and more tender.
Grated corn
Supplies the main body, moisture and sweetness of the fritters.

The step that matters

Fry until golden brown. Frying over medium heat in hot butter lets the outside brown and set while the inside cooks through. Too low a heat leaves the fritters greasy and pale, and too high a heat browns the outside before the centre sets.

“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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