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Fried Hominy

Fried hominy cakes made with boiled hominy, egg, butter, milk, and flour, then fried and served with maple syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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

Make the mixture

  1. Stir together the cold boiled hominy, beaten egg, melted butter, and milk in a bowl.

  2. Heat the mixture over low heat until warm, then transfer it to a mold and dredge lightly with flour.

  3. Once cooled, slice the mixture.

Fry and serve

  1. Heat a lump of Ko-nut or cooking oil in a flat stew pan until hot.

  2. Fry the slices in the hot oil until brown.

  3. Drain the fried hominy on paper towels, then pile on a dish and serve with maple syrup.

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. Egg + buttertop 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 main body of the fritters, giving starchy bulk that firms as it cools.
Egg
Binds the mixture so it holds together when sliced and fried.
Milk
Adds moisture that keeps the mixture soft and loosely combined.
Melted butter
Adds fat that enriches flavour and softens the texture.
Flour
Dredged on the mixture, it helps the outside brown during frying.

The step that matters

Cool the mixture fully before slicing. As the warm mixture cools, its starches and egg set and firm up. Slicing before it has set can make the pieces crumble or break apart in the hot oil.

“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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