Hominy Balls
Ingredients
Directions
Shape and coat
Shape the boiled hominy into balls.
Roll the balls in sifted breadcrumbs.
Dip the balls in a beaten egg mixed with cold water.
Roll again in breadcrumbs.
Fry and serve
Fry in deep oil until golden brown.
Drain on soft paper before serving.
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
- Boiled hominy
- Forms the main body of each ball, giving the bulk of the dish.
- Breadcrumbs
- Form a crisp, browned outer coating during frying.
- Egg
- Binds the breadcrumb coating so it adheres to the balls.
The step that matters
Frying in deep oil until golden brown. The oil must be hot enough to brown the breadcrumb coating quickly. If the oil is too cool, the balls absorb more oil and turn greasy before the coating crisps.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.