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Fried Hominy Cakes

Fried cakes made from hominy, pepper, salt, egg, and drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and egg are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fried Hominy Cakes

Ingredients

Directions

Prepare

  1. Beat the cold hominy well with a fork.

  2. Add the pepper, salt, and beaten egg; mix well.

  3. Shape the mixture into small, flat cakes.

  4. Lightly sprinkle the cakes with flour.

Fry

  1. Fry the cakes in hot fat until brown on one side, then turn and brown the other side.

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. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Pepper and egg barely smell alike, yet cooks put them together in 50,580 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

Hominy
Forms the bulk of the cakes and gives them their starchy, tender body.
Egg
Binds the mixture so the cakes hold their shape while frying.
Drippings
Hot fat that browns the cake surfaces and adds savory flavor.

The step that matters

Frying the cakes in hot fat. The fat must be hot enough to brown the outside quickly. If it is too cool, the cakes absorb grease and turn soggy, and they may fall apart before a crust sets.

“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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