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Hominy or Rice Croquettes

Croquettes made from cooked hominy or rice, sweetened with sugar, bound with egg yolk, filled with jelly, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Hominy or Rice Croquettes

Ingredients

Directions

Prepare the mixture

  1. Combine warm cooked hominy or rice with sugar, beaten egg yolk, and enough hot milk or cream to moisten.

  2. Add coarse sea salt.

  3. Substitute with a little tomato sauce if desired.

Shape and coat

  1. Shape the mixture into croquettes.

  2. Press a cavity in the center of each croquette.

  3. Fill the cavity with jelly or marmalade.

  4. Close the croquette.

  5. Dip each croquette in bread crumbs.

  6. Dip each croquette in beaten egg.

  7. Dip each croquette in bread crumbs again.

Fry and serve

  1. Fry in hot oil until golden brown.

  2. Serve, especially with game.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

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

  5. Egg + milktop 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

Cooked hominy or rice
Forms the bulk of the croquette and gives it a soft, tender interior.
Egg yolk
Binds the mixture so the croquettes hold their shape while frying.
Milk or cream
Moistens the mixture so it can be shaped and stays tender inside.
Jelly or marmalade
Adds a sweet, fruity centre that contrasts with the savoury coating.
Bread crumbs
Forms a crisp, golden crust when fried.

The step that matters

Close the croquette and seal the coating. If the cavity is not fully closed or the outer layers are thin, the jelly can leak out during frying. A firm, even coat of egg and bread crumbs holds the filling in and browns evenly in hot 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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