Fried Hominy Food

FRIED HOMINY - TRADITIONAL TSALAGI (CHEROKEE) NATIVE AMERICAN DISH

Steps:

• Drain a can of hominy in a seive. Set aside until ready to use.
• Heat a cast iron skillet on medium high.
• Add bacon. Fry on both sides until crisp. Remove bacon from the fryer. Set aside.
• Chop the green onions into small pieces.
• , Add onions to the fryer. Fry the onions on high heat.
• Crumble bacon. Add back to the fryer.
• When the onions start to fry, add hominy and black pepper to taste.
• Cook for about 10 to 15 minutes first on high heat, then on low.

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.

SOUTHWESTERN HOMINY

Steps:

• In a saucepan, saute onion and green pepper in butter until tender. Add the remaining ingredients. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally.

OVEN ROASTED HOMINY

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with a sheet of aluminum foil.
• Pat the rinsed hominy dry with paper towels and place into a mixing bowl. Sprinkle with garlic powder and chili powder. Drizzle with the vegetable oil, and toss until evenly coated. Spread onto the prepared pan in a single layer.
• Bake in the preheated oven, stirring every 10 minutes, until the hominy is crisp and dry, 40 to 50 minutes. Allow to cool to room temperature before serving.

FRIED HOMINY

Steps:

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