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Corn Fritters

A batter of corn, milk, cream, eggs, and flour fried into golden fritters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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. Cut and scrape the corn.

  2. In a bowl, combine the corn with milk and cream.

  3. Add enough flour to make a very thin batter.

  4. Beat the eggs until light and fluffy, then add to the mixture along with the salt.

  5. Stir in the corn.

Cook and serve

  1. Drop spoonfuls of the mixture into a hot, well-greased skillet.

  2. Serve immediately.

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. Milk + flourtop 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. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

Milk and flour 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

Eggs
Beaten eggs add structure and lightness, helping the fritters hold together and puff slightly.
Flour
Gives the batter body so the corn stays suspended and the fritters set when fried.
Milk
Adds moisture and loosens the batter to a thin consistency.
Cream
Adds richness and fat, giving a tender texture and softer interior.
Corn
Provides the main flavour, sweetness and bulk of the fritter.

The step that matters

Drop spoonfuls into a hot, well-greased skillet. A hot, greased pan sets the outside quickly so the fritters brown and do not stick or spread. A cool pan lets the batter absorb oil and cook unevenly.

“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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