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Coen and Rice Fritters

A fritter made from cornmeal, rice, milk, eggs, and spices, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Rice and barley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 568 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Coen and Rice Fritters

Ingredients

Directions

Make the mush

  1. Heat the milk in a double boiler.

  2. Stir in the cornmeal and cook until the mixture thickens.

  3. Combine the cornmeal mush and cooked rice thoroughly.

Finish and cook

  1. Once lukewarm, add the beaten egg yolks.

  2. Fold in the stiffly beaten egg whites, sugar, shortening, barley flour, and baking powder.

  3. Fry the mixture in deep fat, or add more milk to make waffles or griddle cakes.

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. Rice + barleytop 3% of all pairs
    Smell alikestrong
    Cooked together568 recipes

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

  2. Cinnamon + ricetop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  4. Cinnamon + barleytop 9% of all pairs
    Smell alikestrong
    Cooked together127 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Cinnamon + flourtop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Yolks enrich the batter and whites, beaten stiff, lighten it for a tender texture.
Baking powder
Releases gas in the batter, helping the fritters rise and stay light.
Cornmeal
Forms the thick mush base that gives the fritters their body and corn flavor.
Cooked rice
Adds bulk and a soft, tender interior to the mixture.
Milk
Hydrates the cornmeal and gives the batter its liquid and richness.
Barley flour
Adds a mild, nutty flavor and some structure to the batter.

The step that matters

Fold in the stiffly beaten egg whites. Folding gently keeps the air in the whites. Deflating them makes the batter dense and reduces the lift the fritters get from the egg foam and baking powder.

“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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