Why it works: Corn and flour are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,165 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Corn Fritters
Ingredients
Directions
Make the batter
In a bowl, combine the corn, eggs, flour, baking powder, and salt.
Fry
Heat lard in a frying pan over medium heat.
Drop spoonfuls of the mixture into the hot lard.
Fry until golden brown on both sides, then drain on paper towels.
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.
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Corn + flourtop 13% of all pairsSmell alikemoderateCooked together6,165 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Corn + eggtop 26% of all pairsSmell alikemoderateCooked together7,484 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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
- Corn
- Provides the main bulk and sweet corn flavour of the fritter.
- Eggs
- Bind the corn and flour together so the fritters hold their shape.
- All-purpose flour
- Adds starch that helps thicken the batter and firm up the fritters.
- Baking powder
- Releases gas in the batter, giving the fritters a lighter, puffier texture.
The step that matters
Frying in hot lard. The lard must be hot when the spoonfuls go in. Hot fat sets the outside quickly and gives browning, while cool fat lets the batter soak up oil and turn greasy.
“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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