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Green Corn Fritters

A batter of grated green corn, eggs, milk, butter, and flour, fried into fritters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter 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 ↓

Green Corn Fritters

Ingredients

Directions

Prepare the batter

  1. Grate the green corn from the cob.

  2. For every cup of corn, use 4 eggs and 1 tablespoon of milk or cream.

  3. Beat the eggs well and gradually add the corn, beating vigorously.

  4. Add coarse sea salt to taste.

  5. Stir in 1 tablespoon of melted butter for every pint of corn.

  6. Thicken the mixture with enough flour to hold it together, about 1 tablespoon for every 2 eggs.

Cook

  1. Fry in hot lard like fritters or cook on a griddle like batter cakes.

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. Milk + buttertop 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. Butter + flourtop 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).

Butter and flour 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 and set into a tender, sturdy structure when cooked.
Grated green corn
Provides the bulk, moisture and sweet corn flavor of the fritters.
Milk or cream
Adds moisture and softness, keeping the batter loose and the interior tender.
Melted butter
Adds fat for richness and a tender crumb, and helps browning.
Flour
Thickens the batter so it holds together and keeps its shape when cooked.

The step that matters

Frying in hot lard. The batter must go into hot fat so the outside sets and browns quickly. If the fat is not hot enough, the fritters absorb more grease, turn heavy and may fall apart.

“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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