Fried Hominy
Ingredients
Directions
Boil the fine-grained hominy a day before using it.
Once cold and stiff, remove the skin from the top.
Cut the hominy into neat squares.
Flour and salt the squares.
Fry in hot lard or dripping until nicely browned.
Drain well and serve hot.
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.
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