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Hominy Croquettes

A fried croquette made from hot boiled hominy, butter, egg yolks, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Hominy Croquettes

Ingredients

Directions

Make the mixture

  1. Place the hot boiled hominy in a saucepan and stir until nearly cold, ensuring there are no lumps.

  2. Add the butter and sweeten to taste.

  3. Mix in the egg yolks until well combined.

Shape and fry

  1. Shape the mixture into croquettes on a clean surface.

  2. Dip each croquette in beaten eggs, then coat with fresh bread crumbs.

  3. Fry the croquettes 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

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

    Shared aroma: decanal (soap, orange peel).

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.
Butter
Adds richness and a smooth, tender texture to the mixture.
Egg yolks
Bind the mixture and add richness so the croquettes hold their shape.
Beaten eggs
Act as a glue so the bread crumbs adhere to the croquettes.
Bread crumbs
Form a crisp outer coating that browns during frying.
Lard
Conducts heat for frying and browns the outside to a golden crust.

The step that matters

Shape the mixture into croquettes. The mixture must be cool and firm enough to hold its shape; if it is still warm or loose, the croquettes can slump or crack and may break apart during 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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