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Corn Fritters

Corn fritters are a fried batter made with canned corn, eggs, butter, flour, and seasonings.

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

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 ↓

Corn Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, combine the corn, beaten eggs, and melted butter.

  2. Add enough flour to create a thick batter that can be dropped like pancakes.

  3. Stir in the salt, pepper, and baking powder.

Fry

  1. Heat butter and lard in a frying pan over medium heat.

  2. Drop spoonfuls of the batter into the hot fat 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.

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

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

  2. Butter + flourtop 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).

Butter and flour 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

Eggs
Bind the batter and help set the fritters as they cook.
Flour
Thickens the batter so it holds its shape when dropped into the fat.
Baking powder
Releases gas that lifts the fritters, giving them a lighter texture.
Butter
Adds richness and flavor, and helps the fritters brown in the pan.

The step that matters

Drop spoonfuls of the batter into the hot fat. If the fat is not hot enough, the fritters absorb grease and turn heavy and pale. Hot fat sets the outside quickly so the batter holds together and browns evenly.

“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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