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HOniNY Croquettes

A fried croquette made from hominy, milk, egg yolk, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

HOniNY Croquettes

Ingredients

Directions

Make the mixture

  1. In a bowl, combine hot cooked hominy, hot milk, and egg yolk. Mix well and season with salt.

  2. Let the mixture cool until manageable.

Shape and coat

  1. Shape the mixture into croquettes.

  2. Roll each croquette in bread crumbs.

Fry and serve

  1. Fry in hot oil until golden brown. Drain on a napkin and serve.

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

    Shared aroma: 2-undecenal (sweet).

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

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

  3. Milk + eggtop 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

Hominy
Provides the bulk and starchy body that holds the croquettes together.
Egg yolk
Binds the mixture and adds richness so it sets firm when cooked.
Milk
Adds moisture and softness to the hominy mixture.

The step that matters

Let the mixture cool until manageable. A hot, soft mixture is too loose to shape and may fall apart. Cooling lets the starches firm up and the egg set slightly, so the croquettes hold their form in the 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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