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Homiwy Fritters

A fried ball made from hominy, egg, milk, flour, and salt, coated in breadcrumbs.

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 ↓

Homiwy Fritters

Ingredients

Directions

Prepare

  1. In a bowl, combine the egg, sweet milk, flour, boiled hominy, and salt. Mix until well combined.

  2. With floured hands, roll the mixture into oval balls.

  3. Dip each ball in a well-beaten egg, then coat with dried bread crumbs.

Fry

  1. Fry the fritters in hot lard 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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 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

Egg
Binds the mixture so the fritters hold their shape while frying.
Flour
Thickens the batter and gives the fritters body so they hold together.
Boiled hominy
Forms the bulk of the fritter, providing the main texture and substance.
Sweet milk
Adds moisture to the mixture, loosening it into a workable dough.

The step that matters

Fry the fritters in hot lard until golden brown. If the lard is not hot enough, fritters absorb excess fat and turn greasy and soggy instead of browning quickly and crisping on the outside.

“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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