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Fried Hominy

Fried hominy are pieces of boiled hominy coated in flour, egg, and breadcrumbs, then fried and served with maple syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Fried Hominy

Ingredients

Directions

Prepare

  1. Pour well boiled hominy into a shallow pan about 1 inch deep.

  2. Cut the hominy into square pieces.

Coat and fry

  1. Dip each piece in flour, then in the beaten egg, and finally in fine bread crumbs.

  2. Fry the coated pieces in deep fat until golden brown.

Serve

  1. 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.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: eugenol (clove, spicy).

  4. Egg + maple syruptop 24% of all pairs
    Smell alikemoderate
    Cooked together1,156 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Flour + breadtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Well boiled hominy
Forms the base of the dish, with a soft interior once cut and fried.
Flour
Gives the first dry layer so the egg has something to cling to.
Beaten egg
Binds the flour and bread crumbs to the hominy pieces as a glue-like coating.
Fine bread crumbs
Forms the outer layer that browns and crisps in the hot fat.

The step that matters

Fry the coated pieces in deep fat until golden brown. Hot fat crisps and browns the breaded outer layer quickly, while the coating can absorb grease or burn if the fat is too cool or too hot.

“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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