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Fried Corn

Fried corn is a dish of mashed Indian corn mixed with egg and butter, shaped and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Corn and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,324 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fried Corn

Ingredients

Directions

Prepare the mixture

  1. Mash the Indian corn in a bowl.

  2. Add the egg, warmed butter, salt, and pepper; mix well.

Fry

  1. Heat a frying pan and add a piece of butter.

  2. Shape the corn mixture like oysters using a tablespoon.

  3. When the butter is melted, drop in the corn shapes, flatten them, and fry until golden brown on both sides.

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. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

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

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

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

    Shared aroma: decanal (soap, orange peel).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked 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

Indian corn
Forms the bulk of the mixture and gives the fritters their corn flavor and body.
Egg
Binds the mashed corn so the shapes hold together while frying.
Warmed butter
Adds richness and flavor to the mixture and helps keep it moist.
Butter for frying
Conducts heat in the pan and promotes browning on the outside of the fritters.

The step that matters

Flatten the shapes before frying. The mixture is soft and loose, so flattening the shapes gives an even thickness that cooks through and browns evenly rather than staying raw in the center.

“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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