Fried Hominy

By LRay

Southern Living, December 2014, page 125 by Whitney Wright.

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

Ingredients

• 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
• Ingredients
• 1 tablespoon chopped fresh thyme
• 3/4 teaspoon table salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon dried oregano

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

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.

Savory Spice Mix Preparation

Preparation
Combine all ingredients.