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Green-corn Fritters

A fried cake made from sweet corn pulp, eggs, salt, pepper, and flour.

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 ↓

Green-corn Fritters

Ingredients

Directions

Prepare the batter

  1. Using a sharp knife, scrape the kernels from the sweet corn and press out the pulp with the back of the knife.

  2. In a bowl, combine the corn pulp, beaten eggs, salt, and pepper.

  3. Add enough flour to bind the mixture together.

Fry the fritters

  1. Heat a buttered griddle and drop spoonfuls of the mixture to form small cakes.

  2. Fry until golden brown on each side.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 pulp
Provides the main bulk and sweet corn flavour of the fritters.
Eggs
Bind the batter and set when cooked, giving the fritters structure.
Flour
Thickens the mixture so it holds its shape when dropped onto the griddle.
Butter
Fat for frying that promotes browning and adds richness to the surface.

The step that matters

Binding the batter with flour. Too little flour leaves the mixture too loose to hold its shape, so the cakes spread and fall apart in the pan. Adding flour gradually until the batter just holds together gives cakes that keep their form while frying.

“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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