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Hominy Fritters

Hominy fritters are fried dough-like cakes made from boiled hominy, eggs, flour, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and milk 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 hot boiled hominy, eggs, salt, and flour.

  2. Thin the mixture with cold milk until desired consistency.

  3. Once cool, add baking powder and mix thoroughly.

Fry

  1. Drop tablespoonfuls of the mixture into hot oil.

  2. Fry 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. Flour + milktop 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).

Flour and milk 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 bulk and tender, corn-based body of the fritter.
Eggs
Bind the batter and set during frying, giving the fritters structure.
Flour
Thickens the batter and helps hold the fritters together.
Baking powder
Releases gas in the batter, lifting the fritters so they puff lightly.
Milk
Thins the batter, adding moisture and a looser texture.

The step that matters

Frying in hot oil. Hot oil sets the outside quickly, forming a crust that limits oil soaking in and keeps the fritters from turning greasy. Oil that is too cool lets the batter absorb fat and cook unevenly.

“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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