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Corn Fritters

A batter of corn, flour, milk, eggs, pepper, and salt fried in clarified fat or lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Corn Fritters

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Corn Fritters

Ingredients

Directions

Make the batter

  1. Put the flour into a bowl.

  2. Add the yolks of the eggs and pour in the milk, mixing the flour from the sides.

  3. Once smooth, season with pepper and salt.

  4. Whip the egg whites to stiff peaks and gently fold into the batter.

  5. Cut the corn from the cob and stir it into the batter.

Fry and serve

  1. Drop spoonfuls of the mixture into hot clarified fat or lard and fry until golden brown, turning constantly for even cooking.

  2. Serve on a hot napkin after draining on kitchen paper.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Flour and milk 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
Yolks enrich the batter, and whipped whites add lift and a light, airy texture.
Flour
Forms the structure of the batter that holds the fritters together.
Milk
Adds moisture and loosens the flour into a smooth batter.
Corn (in the method)
Provides the main filling, adding sweetness and moist bite to each fritter.

The step that matters

Folding in the egg whites. Stiff egg whites trap air that gives the fritters lift. Stirring them in vigorously would deflate the foam and leave dense fritters, so fold gently.

“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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