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Hominy Croquettes

Hominy croquettes are small fried balls made from boiled hominy, eggs, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Hominy Croquettes

Ingredients

Directions

Prepare

  1. Work the hominy smooth with the melted butter.

  2. Beat in the eggs with a wooden spoon and add salt.

Shape and fry

  1. With floured hands, shape the mixture into long balls, flattening the ends.

  2. Roll the balls in flour and fry in lard or dripping until golden brown.

  3. Drain and serve on a flat dish.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hominy
Forms the body of the croquettes, giving them a soft, starchy interior.
Eggs
Bind the mixture so the croquettes hold their shape while frying.
Butter
Adds richness and moisture to the smooth hominy mixture.

The step that matters

Frying until golden brown. The flour coating browns in hot fat, which seals the outside and gives a crisp crust. Fat that is too cool lets the croquettes soak up grease and fall apart, while overheating can scorch the coating before the inside is hot through.

“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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