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Corn Fritters

Corn fritters are fried corn cakes made with corn, egg yolks, cream, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Corn Fritters

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

  1. In a bowl, combine the corn, salt, egg yolks, cream, and flour. Mix until well combined.

Fry and serve

  1. Heat oil in a frying pan over medium heat.

  2. Drop spoonfuls of the mixture into the hot oil.

  3. Fry until golden brown on both sides.

  4. Remove and drain on paper towels.

  5. Serve hot.

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 + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  4. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Corn + creamtop 25% of all pairs
    Smell alikelow
    Cooked together2,532 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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 flavour of the fritters.
Egg yolks
Bind the mixture and add richness to the fritters.
Flour
Thickens the batter so it holds its shape in the oil.
Cream
Adds moisture and richness to the batter.

The step that matters

Frying over medium heat until golden brown on both sides. Medium heat lets the centre cook through while the outside browns. Too high a heat browns the surface before the batter sets, leaving the inside raw.

“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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