Skip to main content
Main

Hominy Croquettes

Hominy croquettes are corn cakes shaped into cones, coated in egg and breadcrumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Hominy Croquettes

Ingredients

Directions

Cook the hominy

  1. Bring 1 quart of water to a boil in a pot.

  2. Add 1 teaspoon of salt to the boiling water.

  3. Stir in ½ pint of fine hominy gradually.

  4. Boil the mixture for 45 minutes.

  5. Remove the pot from heat.

  6. Let the mixture sit at the back of the stove for 1 hour to keep warm.

  7. Transfer the mixture to a large bowl.

  8. Mix in the beaten yolks of 2 eggs thoroughly.

  9. Let the mixture cool.

Shape and fry

  1. Shape the mixture into cones.

  2. Dip each cone in beaten egg.

  3. Roll each dipped cone in breadcrumbs.

  4. Fry the cones 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

What each ingredient does

Fine hominy
Forms the thick base of the croquettes, giving them body once cooked and cooled.
Eggs
Yolks enrich and bind the cooked mixture, and beaten egg helps breadcrumbs adhere.

The step that matters

Boil the mixture for 45 minutes. The hominy must cook long enough to soften fully and thicken; undercooked grains stay firm and the mixture will not hold its shape when cooled and shaped.

“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