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Fried Hominy

Fried hominy is a dish of mashed hominy mixed with milk, flour, salt, and eggs, then fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Hominy

Ingredients

Directions

Make the batter

  1. Mash the cold boiled hominy in a bowl.

  2. Mix in the milk, flour, salt, and eggs until well combined.

Fry and drain

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

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

  3. Fry until both sides are a light brown.

  4. Remove and drain on paper towels.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour 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

Cold boiled hominy
Forms the bulk of the batter and gives the fritters their corn texture.
Flour
Adds starch that helps bind the mixture so it holds its shape in the fat.
Eggs
Bind the batter together and help it set firmly while frying.
Milk
Adds moisture that loosens the batter to a spoonable consistency.
Lard
Conducts heat for frying and promotes browning on the outside.

The step that matters

Fry until both sides are a light brown. The batter must be hot enough to brown and set quickly. If the fat is too cool, the fritters absorb grease and turn soggy; if too hot, the outside darkens before the inside 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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