FRIED HOMINY
Provided by Mark Bittman
Categories side dish
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Drain hominy and combine in a stockpot with onion, garlic, carrot, bay leaves, thyme and water to cover. Cook 1 to 11/2 hours, until kernels are tender and just beginning to split. Season with salt to taste. Let sit for 1/2 hour, then strain and remove vegetables. Continue to strain as kernels cool; hominy can be refrigerated at this point for up to 2 days.
- Mix together remaining dry ingredients with about 1/2 tablespoon salt; taste and adjust seasoning.
- Make sure kernels are as dry as possible. Place oil in deep pot and heat to 375 degrees. Pour hominy into pot, in batches if necessary. If oil spatters, partially cover pot. Fry, stirring occasionally, until kernels begin to brown, 4 to 5 minutes. Drain on paper towels, then toss with salt and spice mix. Serve with lime wedges.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 3 grams, Carbohydrate 58 grams, Fat 4 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 727 milligrams, Sugar 17 grams, TransFat 0 grams
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Sakshyam Kakshapati
[email protected]I will definitely be making this recipe again!
SWAT' EM
[email protected]The hominy was crispy and flavorful, and the sauce was tangy and sweet.
Rajesh Bhandari
[email protected]This is a great recipe for a quick and easy weeknight meal.
Shirley Lancaster
[email protected]This dish is a great way to add some variety to your breakfast or brunch menu.
Muhammad Usmanbutt
[email protected]I used canned hominy for this recipe and it turned out just as good as when I use fresh hominy.
Power Group
[email protected]The hominy was a little too firm for my taste, but other than that, this recipe was great.
Tabitha Lowery
[email protected]This recipe is a great way to use up leftover hominy. I also added some diced bell peppers and onions to the skillet for extra flavor.
Aditya Singh
[email protected]I'm not a big fan of hominy, but I really enjoyed this recipe. The hominy was crispy and flavorful.
Shaheen Taj
[email protected]This dish is a great way to add some variety to your breakfast or brunch menu.
Mrengo Lesh
[email protected]I used canned hominy for this recipe and it turned out just as good as when I use fresh hominy.
Ankus Sauteau
[email protected]The hominy was a little too salty for my taste, but other than that, this recipe was great.
Sindi Nndwambi
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved the crispy hominy and the flavorful sauce.
Raise Beee
[email protected]This recipe is a great way to use up leftover hominy. I also added some diced bell peppers and onions to the skillet for extra flavor.
jahanara khanam
[email protected]I was pleasantly surprised by how much I enjoyed this dish. The hominy had a unique flavor and texture that I really liked.
Jasmine Mayle
[email protected]I've made this recipe several times and it always turns out great! The hominy is crispy on the outside and soft on the inside.
Op man Jeem
[email protected]This is an easy and hearty dish that is enjoyed by the whole family.