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Hominy Fritters

Hominy fritters are fried balls made from boiled hominy, eggs, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hominy Fritters

Ingredients

Directions

Make the batter

  1. In a bowl, combine the boiled hominy, eggs, flour, and salt, and mix until well combined.

Fry and serve

  1. Heat lard in a frying pan over medium-high heat.

  2. Drop spoonfuls of the mixture into the hot lard and fry until golden brown on both sides.

  3. Remove and drain on paper towels before serving.

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

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Eggs
Bind the mixture together and help the fritters hold their shape while frying.
Flour
Adds body to the batter so the fritters hold together rather than spreading in the pan.
Hominy
Forms the main body of the fritters, giving them a soft, tender interior.

The step that matters

Drop spoonfuls into hot lard and fry until golden on both sides. If the lard is not hot enough, the fritters absorb excess fat and turn greasy instead of crisping. Hot fat sets the outside quickly, so the fritters brown well and keep their shape.

“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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