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To Fry Hominy

A dish of leftover boiled hominy fried in hot fat and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Fry Hominy

Ingredients

Directions

Prepare

  1. Place leftover boiled hominy in shallow dishes and let it cool.

  2. Cut the cooled hominy into slices about ½ inch thick and 3 inches long.

Fry

  1. Heat the cooking fat until very hot.

  2. Fry the hominy slices in the hot fat until golden brown on both sides.

  3. Remove the fried hominy and place it on cloths to drain excess fat.

Serve

  1. Sprinkle a little coarse sea salt over the hominy before serving.

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

What each ingredient does

Hominy
Its starchy surface fries to a crisp golden crust while the inside stays soft.
Cooking fat
Conducts heat quickly to brown the hominy and adds rich flavor and crispness.

The step that matters

Frying in very hot fat. If the fat is not hot enough, the hominy absorbs oil and turns greasy instead of forming a crisp, browned crust. Hot fat sears the surface quickly, sealing it so less oil soaks in.

“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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