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Dessert

Aerated Sweet-corn Fritters

A batter of sweet corn, cream, eggs, flour, sugar, and oil is fried into fritters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 ↓

Aerated Sweet-corn Fritters

Ingredients

Directions

Make the batter

  1. Mix sweet corn with cream in a bowl.

  2. Beat the yolks and whites of the eggs separately.

  3. Stir in the flour, adding more if necessary, along with salt and sugar.

  4. Add oil and mix thoroughly, preferably in a well-ventilated area.

  5. If the batter is too thick, add a little milk to achieve a medium thickness.

Fry

  1. Heat enough oil in a frying pan to cover the batter when dropped in.

  2. Drop spoonfuls of batter into the hot oil and turn with a knife when browned.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Sweet corn
Forms the main body of the fritters and gives them their sweet, tender bite.
Eggs
Bind the batter and, when whites are beaten, add lightness to the fritters.
Flour
Provides the structure that holds the fritters together as they cook.
Cream
Adds moisture and richness, keeping the batter soft and tender.
Sugar
Adds sweetness and helps the fritters brown in the pan.
Oil
Adds fat to the batter and carries heat for frying to a crisp, golden surface.

The step that matters

Heat enough oil before dropping in the batter. The oil must be hot enough to cover the batter and set its surface quickly. If the oil is too cool, the fritters soak up fat, turn greasy and cook unevenly.

“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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