Hominy Croquettes
Ingredients
Directions
Prepare
Shape the cooked hominy into cones.
Dip each cone in the egg.
Coat with cracker meal.
Fry
Fry in lard until golden brown.
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
What each ingredient does
- Cooked hominy
- Forms the main body of the croquette, giving a soft, starchy interior.
- Egg
- Binds the coating so the cracker meal adheres to the hominy.
- Cracker meal
- Forms a crisp outer crust that browns during frying.
- Lard
- Conducts heat for frying and encourages even golden browning on the crust.
The step that matters
Coating before frying. The egg and cracker meal must fully cover each cone. Any bare spots can let the hominy break apart or absorb oil, so the coating should be even and complete before the cones go into the hot lard.
“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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