Hominy Nuts

By Molly O’Neill

Published September 12, 1998

Total Time
15 minutes
Rating
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Featured in: Food; Autumn Maize

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Ingredients

Yield:Serves 6 as a snack

  • 1 pint corn oil

  • 1 pound dry hominy, washed and thoroughly dried

  • Salt

  • Lime juice (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

11 grams carbs; 709 calories; 20 grams monosaturated fat; 40 grams polyunsaturated fat; 9 grams saturated fat; 73 grams fat; 2 grams fiber; 348 milligrams sodium; 1 gram protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a skillet to 375 degrees. Fry the hominy in ½-cup batches until golden, about 1 to 2 minutes per batch. Remove from the skillet and drain on paper towels. Add salt to taste and lime juice if desired. Allow to cool.

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