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Fried Hominy

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 40 mins
Total time 3 hrs, 45 mins

Makes 8 to 10 servings

Dangerously delicious, this is the new popcorn for tree trimming--if you don't eat it all first.


  • 2 (14.5-oz.) cans white hominy, drained
  • Canola oil
  • 1 cup all-purpose flour
  • 1/2 cup plain white cornmeal
  • 1/4 cup cornstarch
  • 3/4 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • Savory Spice Mix
  • Cinnamon Spice Mix

How to Make It

  1. Spread hominy on paper towels in a jelly-roll pan. Chill, uncovered, 3 to 24 hours.

  2. Pour oil to a depth of 3 inches in a Dutch oven. Heat over medium-high heat to 350°. Combine flour and next 4 ingredients; toss with hominy, in batches. Shake off excess flour.

  3. Fry hominy, in batches, 6 minutes or until kernels float to the top; remove and drain. Sprinkle hot hominy with desired amount of either spice mix.