Why it works: Milk and corn 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
Make the batter
In a bowl, combine the milk and eggs, whisking until well mixed.
Add the grated corn to the mixture and stir until combined.
Fry and drain
Heat oil in a skillet over medium heat.
Drop spoonfuls of the corn mixture into the hot oil and fry until golden brown on both sides.
Remove from the skillet and drain on paper towels before serving.
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.
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Milk + corntop 10% of all pairsSmell alikemoderateCooked together6,955 recipes
Shared aroma: hexanal (green, grassy).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + corntop 26% of all pairsSmell alikemoderateCooked together7,484 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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 the fritters hold together while they set in the oil.
- Milk
- Thins the batter and adds moisture so the fritters stay tender inside.
- Grated green corn
- Supplies the main body, sweetness and flavour of the fritters.
The step that matters
Frying in hot oil. Oil that is hot enough sets the outside of each spoonful quickly, so the fritter holds its shape and browns instead of soaking up grease and falling 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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