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Hominy Fritters

A fried batter of hominy, eggs, milk, flour, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Hominy Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, combine cold boiled hominy, eggs, milk, flour, baking powder, and salt.

  2. Mix until well combined.

Fry

  1. Heat oil in a deep pan until smoking hot.

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

  3. Fry until golden brown, turning as needed.

  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. 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

Hominy
Provides the main bulk and corn flavour and a tender, starchy texture inside the fritter.
Eggs
Bind the batter together and help set the fritters as they cook.
Flour
Gives the batter body so the fritters hold their shape in the oil.
Baking powder
Releases gas in the batter to lighten the texture as the fritters cook.
Milk
Loosens the batter to a scoopable consistency and adds moisture.

The step that matters

Frying in smoking-hot oil. If the oil is not hot enough, the fritters absorb grease and turn heavy and soggy instead of crisping and browning quickly. Hot oil sets the outside fast, so the inside cooks through with a crisp golden crust.

“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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