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Hominy Fritters

A fried batter of 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

Make the batter

  1. Combine the hominy and milk in a bowl, breaking the hominy with a fork.

  2. In a separate bowl, mix the flour, baking powder, and salt. Add the flour mixture to the hominy mixture.

  3. Stir in the beaten egg.

Fry

  1. Fry spoonfuls of the mixture in deep fat 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

Flour
Provides the structure that holds the fritters together as they cook.
Baking powder
Releases gas in the batter, helping the fritters puff and turn light.
Egg
Binds the batter and adds richness and structure as it sets.
Milk
Adds moisture and loosens the batter so it spreads and cooks evenly.
Hominy
Gives the fritters their main body, texture, and corn flavor.

The step that matters

Frying in deep fat. The fat must be hot enough to brown the outside quickly. If it is too cool, the fritters absorb oil, turn greasy, and cook through before they color.

“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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