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Green Corn Fritters

A fried batter of green corn, butter, eggs, flour, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Green Corn Fritters

Ingredients

Directions

Make the batter

  1. Mix the corn with butter, salt, and pepper.

  2. In a separate bowl, make a batter by combining eggs, flour, baking powder, a little salt, and milk.

  3. Stir the corn mixture into the batter until well combined.

Fry

  1. Drop spoonfuls of the mixture into boiling lard and fry until golden brown.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 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 add structure as they set in the hot lard.
Flour
Forms the body of the batter that holds the fritters together.
Baking powder
Releases gas in the batter, helping the fritters puff and stay light.
Butter
Adds richness and fat, contributing to flavor and a tender texture.
Green corn
Provides sweetness, moisture, and the main flavor of the fritters.

The step that matters

Frying in boiling lard. The lard must be hot enough that the batter sets and browns quickly on contact. If it is too cool, the spoonfuls absorb excess fat, turn greasy, and cook through unevenly before the outside is golden.

“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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