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Fried Hominy

Fried hominy is a dish of cooked hominy slices coated in egg, flour, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 ↓

Fried Hominy

Ingredients

Directions

Prepare

  1. Cook the hominy until thick, as described in the previous recipe.

  2. Pour the cooked hominy into buttered pans, about 2 inches thick, and let it cool.

  3. Once cooled, cut the hominy into slices.

Bread and fry

  1. Dip each slice into beaten eggs mixed with a little milk.

  2. Coat the slices in flour.

  3. Fry the slices in clarified butter 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Hominy
Forms the thick base that is set by cooling, then cut into slices.
Eggs
Bind the coating to the slices and help it brown when fried.
Flour
Creates a dry coating that crisps and browns in the hot fat.
Clarified butter
Fries the coated slices, giving them a golden brown crust and rich flavor.

The step that matters

Let the hominy cool fully before slicing. Hominy cooked to a thick mass must set as it cools; cutting it while warm can cause slices to tear or collapse, so they need to be firm enough to hold their shape through dipping and 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.

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