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Corn Fritters

Corn fritters made from corn kernels mixed with a batter of flour, milk, eggs, and seasonings, then fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Corn Fritters

Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Corn Fritters

Ingredients

Directions

Prepare the corn

  1. Cut the grains from the corn and place them in a saucepan.

  2. Moisten the corn with a little cream and season with salt, pepper, and sugar.

  3. Simmer until the moisture is reduced, then remove from heat and let cool.

Make the batter

  1. Make a batter with flour, milk, and eggs, ensuring it is not too thin.

  2. Mix the batter with the cooled corn thoroughly.

Fry and serve

  1. Heat hot lard in a frying pan.

  2. Using a soup spoon, drop spoonfuls of the corn batter into the lard, frying a few at a time.

  3. Fry until nicely browned on both sides, then drain on a napkin.

  4. Serve garnished with fried parsley.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Corn
Provides the main body and sweet flavor of the fritters.
Eggs
Bind the batter and help set the fritters as they cook.
Flour
Thickens the batter so the corn stays held together when fried.
Cream
Adds richness and moisture to the corn before it is cooked.

The step that matters

Simmering the corn until the moisture is reduced. Excess liquid left in the corn thins the batter and can make the fritters soggy and prone to falling apart in the hot lard. Cooling the corn before mixing keeps the batter at the right consistency.

“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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