Fried Hominy Food

FRIED HOMINY

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.

FRIED HOMINY

Steps:

• fry bacon in a heavy skillet until brown and crisp.
• stir in hominy and salt, stirring, for 5 minutes.
• add pepper and scallions, stirring for 5 more minutes.

FRIED HOMINY GRITS

Steps:

• Day before, add two teaspoons of salt to the boiling water and add the grits gradually, stirring constantly. Cook over low heat, stirring frequently, thirty to forty minutes.
• Stir in the almonds and let mixture cool to warm.
• Pack the warm grits into straight sided iced tea glasses that have been rinsed out with cold water. Chill overnight.
• Next day, loosen around the grits with a knife and allow to unmold. Cut into 1/2 inch thick circles.
• Heat the bacon drippings or lard in a heavy iron skillet.
• Dip the circles in flour and then in the eggs combined with the remaining salt and two tablespoons water.
• Fry the circles in the hot fat until browned on both sides.
• Yield: about twenty circles, 5 servings.
• Heritage cook book.

SEMINOLE, BACONED HOMINY

Steps:

• In a large pan, fry the bacon pieces until browned and crisp.
• Add the hominy, salt and pepper and cook stirring constantly 6-7 minutes.
• Add green onions and continue cooking for 5 minutes.
• Serve immediately.