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Corn Fritters

Corn fritters are fried corn cakes made with corn, eggs, flour, parsley, and seasoning.

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 parsley work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 943 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Corn Fritters

Ingredients

Directions

Make the batter

  1. Drain the corn into a bowl.

  2. Carefully stir in the flour.

  3. Add the parsley and season to taste.

  4. Beat the eggs well and stir them into the mixture.

Fry and serve

  1. Heat boiling fat in a frying pan.

  2. Drop the batter by dessert spoonfuls into the hot fat.

  3. Drain on kitchen paper.

  4. Serve immediately on a hot dish.

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 + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together943 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 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 + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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 help it set firmly as it cooks.
Flour
Thickens the batter so the fritters hold their shape in the fat.
Corn
Provides the main bulk, sweetness and texture of each fritter.

The step that matters

Drop the batter into hot fat. If the fat is not hot enough, the batter absorbs oil and turns greasy instead of crisping. Hot fat sets the outside quickly, so the fritters hold their shape and brown evenly.

Swap the parsley

How well each one fits the dish's main ingredients (corn, egg, flour):

  1. Jalapenofits better
  2. Nutmegfits better
  3. Turmericfits better
  4. Parsleythe original

Fit is the average pairing score against corn, egg, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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