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Hominy Croquettes

Fried balls made from boiled hominy, eggs, salt, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Hominy Croquettes

Ingredients

Directions

Prepare

  1. Boil the hominy for 3 hours or until well done.

  2. Beat the eggs thoroughly.

Form and fry

  1. Mix the hominy, eggs, salt, and baking powder together.

  2. Form the mixture into balls.

  3. Fry the balls in hot lard, like you would doughnuts.

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

What each ingredient does

Hominy
Forms the bulk of the croquettes, giving them a soft, starchy body.
Eggs
Bind the mixture together and set during frying to hold the balls in shape.
Baking powder
Releases gas that lightens the mixture so the croquettes puff slightly rather than staying dense.

The step that matters

Forming the balls. The mixture must be firm enough to hold its shape in hot fat. If it is too wet, the balls can break apart or absorb excess fat. Well-cooked, drained hominy and thoroughly beaten eggs help achieve the right consistency.

“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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