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Green Corn Fritters

A fried batter of grated corn, eggs, butter, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Green Corn Fritters

Ingredients

Directions

Prepare the batter

  1. Grate the corn and place it in a bowl.

  2. Add the eggs, butter, salt, and just enough flour to bind the mixture.

Fry

  1. Heat lard in a deep pan until boiling.

  2. Drop spoonfuls of the batter into the boiling lard.

  3. Fry until golden brown and cooked through.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

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

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Corn
Forms the bulk of the fritter and provides its sweet, starchy flavour.
Eggs
Bind the batter and set during frying to hold the fritter together.
Flour
Adds just enough starch to bind the mixture so the fritters hold their shape.
Butter
Adds richness and fat for flavour and a tender texture.

The step that matters

Drop spoonfuls of the batter into the boiling lard. The fat must be hot enough to set the outside quickly. If the batter goes into cool fat, it absorbs oil, turns greasy and may fall apart before the centre cooks.

“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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