An interesting dish that may be served for a variety of meals from breakfast to a delightful appetizer when accompanied by some flavorful sauces (as shown).
Crispy Fried Hominy
Author: Epicurus.com Kitchens
Recipe type: Appetizer, Breakfast
- 1 pound dried hominy
- 1 white onion, halved
- 1 head garlic, halved crosswise
- 2 bay leaves
- 3 teaspoons Kosher salt, divided use
- 1/2 Cup paprika
- 1/2 teaspoons garlic powder
- 1/2 teaspoons onion powder
- 1/2 teaspoons chili powder
- 1/2 teaspoons ground cumin
- 1/2 Tablespoon sugar
- corn oil, for frying
- lime wedges, to garnish
- Place dried hominy in bowl; add cool water to cover by 3 inches. Soak, refrigerated, at least 12 hours and up to 24. Drain; rinse and reserve.
- In stockpot, combine drained hominy, onion, garlic and bay leaves; add cold water to cover. Cook 1 to 1 1/2 hours over medium heat, covered, until kernels are tender and split.
- Add 2 teaspoon salt to hominy; let stand 1/2 hour. Strain; remove vegetables. Cool; reserve (at this point, hominy can be stored, covered, in refrigerator up to 2 days.)
- In small bowl, combine paprika, garlic powder, onion powder, chili powder, cumin and sugar; reserve.
- Form into small patties about 2 inches in diameter. Deep-fry hominy in corn oil at 375 degrees F, stirring occasionally, until kernels begin to brown, 4 to 5 minutes.
- Remove hominy from fryer (without draining to help spices stick); place in stainless-steel mixing bowl. Toss hot hominy with remaining salt; add spice mix, shaking to coat evenly.
- Serve fried hominy with lime wedges.