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Hominy Fritters

A fried batter of hominy, milk, flour, egg, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hominy Fritters

Ingredients

Directions

Make the batter

  1. Mix the cold boiled hominy and milk in a bowl.

  2. Add the flour, egg, baking powder, and salt; mix well.

Fry

  1. Drop spoonfuls of the mixture into boiling lard.

  2. Fry until golden brown and cooked through.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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
Provides the bulk and tender, starchy body of the fritter.
Flour
Builds the batter's structure so the fritters hold their shape while frying.
Egg
Binds the mixture and adds richness and structure as it sets.
Baking powder
Releases gas during frying, helping the fritters puff and stay light.
Milk
Adds moisture and loosens the batter to a droppable consistency.

The step that matters

Drop spoonfuls into boiling lard. The fat must be hot enough to set the outside quickly. If it is too cool, the batter absorbs grease and turns heavy and oily instead of crisp and golden.

“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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