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Hominy Croquettes

A fried ball made from boiled hominy, butter, milk, sugar, egg, and breadcrumbs.

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

Hominy Croquettes

Ingredients

Directions

Prepare the mixture

  1. In a bowl, mix the boiled hominy with melted butter.

  2. Gradually stir in the milk until you achieve a light paste.

  3. Add the white sugar and the well-beaten egg, mixing well.

Shape and fry

  1. Roll the mixture into round balls and flatten them slightly.

  2. Dip each ball in egg, then coat with breadcrumbs.

  3. Fry 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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 starchy body that holds the croquette together.
Milk
Loosens the hominy into a paste and adds moisture and softness inside.
Egg
Binds the mixture so the balls hold their shape while frying.
Butter
Adds fat for richness and helps the mixture feel tender.

The step that matters

Frying until golden brown. Frying at a steady heat browns the breadcrumb coating and cooks the inside through. Too little heat leaves the coating pale and greasy, while too much browns the outside before the centre heats.

“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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