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Hominy Fritters

A fried dish made from boiled hominy, milk, flour, egg, salt, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Prepare the batter

  1. Ensure the hominy is well boiled and cold.

  2. Mash the hominy with a spoon.

  3. Stir in the flour and milk alternately with the beaten yolk of the egg. Add salt to taste.

  4. Sprinkle the baking powder lightly through the mixture.

  5. Fold in the beaten egg white.

Fry

  1. Fry in boiling 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. 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
Forms the bulk of the fritter, giving body and a soft, starchy interior.
Egg
The yolk enriches and binds the batter, while the beaten white adds lightness and structure.
Flour
Binds the mixture and helps it hold together during frying.
Baking powder
Releases gas in the batter, helping the fritters rise and turn light.
Milk
Adds moisture and loosens the batter so it blends smoothly.

The step that matters

Fold in the beaten egg white. Folding gently keeps the air beaten into the egg white, which helps the fritters stay light. Stirring vigorously would deflate it and make the fritters dense.

“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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