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Cokn Fritters

A fried corn mixture made with corn kernels, eggs, flour, milk, salt, pepper, and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Cokn Fritters

Ingredients

Directions

Prepare the batter

  1. Cut the grains from the corn ears using a knife.

  2. Beat the eggs in a bowl, then mix in the flour and thin with milk.

  3. Season the mixture with salt and pepper, then stir in the corn.

Fry

  1. Drop large spoonfuls of the mixture into hot lard.

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

    Shared aroma: hexanal (green, grassy).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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 together and help the fritters hold their shape while frying.
Flour
Thickens the batter so the corn stays suspended and the fritters hold together.
Milk
Thins the batter to a pourable consistency and adds moisture to the fritters.
Corn
Supplies the main body, sweetness and texture of the fritters.
Hot lard
Conducts heat to cook the batter quickly and gives the outside a golden, crisp browning.

The step that matters

Dropping the batter into hot lard. If the lard is not hot enough, the batter absorbs fat and turns greasy instead of crisping. Hot fat sets the outside quickly, so the fritters brown and hold their shape.

“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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