Skip to main content
Main

Hominy Croquettes

A fried croquette made from mashed hominy, milk, butter, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Hominy Croquettes

Ingredients

Directions

Prepare

  1. Mash the hominy in a bowl.

  2. Stir in 2 eggs, milk, salt, and melted butter.

Shape and fry

  1. Mould the mixture into croquettes.

  2. Dip each croquette into the remaining whipped eggs.

  3. Fry in hot lard until golden brown.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  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
Forms the bulk of the croquette and gives it a soft, starchy body.
Eggs
Bind the mixture and form a coating that sets and browns when fried.
Milk
Adds moisture so the mixture holds together while shaping.
Butter
Adds richness and fat, contributing flavour and a tender texture.

The step that matters

Dip each croquette into the remaining whipped eggs. The egg coating must be fully covering and well beaten so it sets into a firm crust. Gaps or thin coating can let the filling break open or absorb excess fat during frying.

“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 SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes