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Hominy Croquettes

A fried croquette made from cooked hominy, milk, egg yolk, and salt, coated in beaten egg and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Hominy Croquettes

Ingredients

Directions

Make the croquette mixture

  1. Warm the cooked hominy in hot milk.

  2. Add the beaten egg yolk and salt to taste.

  3. Cool the mixture, then shape it into croquettes.

Coat and fry

  1. Roll the croquettes in beaten egg and then in bread crumbs.

  2. Fry the croquettes in hot oil 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 + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

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

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

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 croquette and gives it a soft, starchy body.
Egg yolk
Binds the mixture so the croquettes hold their shape when cooled and fried.
Egg
Creates a sticky layer so the bread crumbs adhere to the croquettes.
Bread crumbs
Form a crisp, browned outer crust when fried in hot oil.

The step that matters

Cool the mixture before shaping. A warm, soft mixture is too loose to hold its shape, so cooling it firms the starch and binders so the croquettes do not collapse or split in the oil.

“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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