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Corn Fritters

Corn fritters made with flour, baking powder, salt, pepper, eggs, corn, fried in lard and served with maple syrup.

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

Why it works: Pepper and corn 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. Mix the flour, baking powder, salt, and pepper in a bowl.

  2. Sift the dry ingredients into the corn.

  3. Add the beaten eggs and mix well.

Fry and serve

  1. Heat lard in a deep pan.

  2. Drop spoonfuls of the mixture into the hot lard and fry until golden brown.

  3. Serve with maple syrup.

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. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  2. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + maple syruptop 24% of all pairs
    Smell alikelow
    Cooked together1,034 recipes

    Shared aroma: eugenol (clove, spicy).

Flour and egg 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

All-purpose flour
Provides the starch and structure that hold the fritter together.
Eggs
Bind the batter and help set the fritters as they cook.
Baking powder
Releases gas that lightens the batter so the fritters puff slightly.
Corn
Adds sweetness, texture and moisture to the fritters.

The step that matters

Frying in hot lard. If the lard is not hot enough, the batter absorbs fat and becomes greasy instead of crisping and browning quickly. Drop spoonfuls into hot fat so the outside sets fast and the inside cooks through.

“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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