IllustrationWhy it works: Corn and flour are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 5,839 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
The recipe
Ingredients
Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Chop the corn.
In a bowl, mix the flour with baking powder and seasonings.
Make the batter
Add the beaten egg yolks and fold in the beaten egg whites.
Fry and serve
Drop spoonfuls of the mixture into hot fat that browns a cube of bread in 60 seconds.
Cook until golden brown and drain on paper.
Serve as an entrée.
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.
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Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Corn + flourtop 7% of all pairsAroma overlaplowMentioned together5,839 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 8% of all pairsAroma overlaplowMentioned together104,138 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Corn + eggtop 14% of all pairsAroma overlapstrongMentioned together7,334 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Flour and egg share little aroma chemistry, yet 104,138 recipes mention both: they likely 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
- Flour
- Forms the structure of the batter so the fritters hold their shape while frying.
- Eggs
- Egg whites folded in add lightness, and the yolks enrich the batter and help bind it.
- Baking powder
- Releases gas in the batter, helping the fritters puff and turn light and tender.
- Corn
- Adds sweet flavor and pieces of tender texture throughout the fritters.
The step that matters
Keep the fat hot before dropping in the batter. Fat that is hot enough sets the outside of each fritter quickly, creating a golden crust. If the fat is too cool, the batter soaks up oil and turns greasy and heavy instead of crisp and light.
“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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