These cheesy, hushpuppy-like fritters are made with hominy corn.  Hominy is corn that has been treated in an alkali solution to remove the hull and germ from the corn kernel, giving it a unique flavor.  Tamales and tortillas are made from corn that has been treated with the same process, which is also known as nixtamilization.  People have been treating corn with alkaline materials (such as lye or ashes) for centuries, and the process is thought to make the corn more easily digestible.

These fritters have a dough made from cooked hominy corn, and have a filling of creamy pimiento cheese. 

Partially ground dried hominy corn is available in Latin grocery stores, in bags labeled "white hominy corn", "maíz trillado blanco", and "morocho partido".  

See Also

Traditional Hominy Arepas - Arepas de Maiz Peto

Savory Cheese Cornbread with Sautéed Onions and Bacon

Humitas Verdes - Fresh Corn Tamales with Cilantro - Recipe for Humitas Verdes

Ingredients

•  8 ounces cracked (very coarsely ground) white hominy corn
• 1 teaspoon salt
• 2 tablespoons butter
• 1/3 cup grated cheese (cheddar or monterey jack)
• 1/4 cup cornstarch
• _____
• 1 cup grated sharp cheddar cheese
• 1 tablespoon cream cheese
• 2 tablespoon mayonnaise
• 1 tablespoon chopped jarred pimiento peppers
• 1-2 sweet pickle slices
• 2 large green olives, minced (optional)
• Salt and freshly ground black pepper to taste
• ____
• 1/3 cup cornmeal
• 1/4 cup cornstarch
• Vegetable oil for frying

• Prep Time: 360 minutes
• Cook Time: 120 minutes

• Total Time: 480 minutes
• Yield: Makes about 20 fritters

Preparation

Rinse the corn well, then place it a medium bowl.  Cover with an inch of water.  Soak corn several hours or overnight.

Drain corn, rising it well.  Place the corn in a medium pot with the salt and cover with an inch of water.  Bring to a simmer, then cover the pot, lower the heat. and simmer the corn for 1 to 2 hours, adding more water as needed, until tender.  Drain any excess water from the pot. Remove from heat and stir in the butter.

 Let the corn cool in the pot uncovered.  

(To cook corn in a slow cooker:  Place corn in the slow cooker with salt and 2 1/2 cups water. Cook on low until corn is tender, about 4-5 hours, or until all of the water is absorbed).

While the corn is cooking, prepare the pimiento cheese spread:  Place the grated cheddar cheese, cream cheese, mayonnaise, pimiento peppers, pickles, and olives in the bowl of a food processor.  Pulse several times until mixture is well blended but still chunky in texture.  Season with salt and pepper to taste.  Chill until ready to use.

Place the cooled corn mixture in the same food processor with the grated cheese and the cornstarch, and process until smooth.  The mixture should come together as a dough.  Add a bit more cornstarch if mixture seems too wet.  Add 1/3 cup of the pimiento cheese mixture and process until smooth. Chill corn mixture for 1 hour.

Pinch off a piece of the corn mixture to form a ball about 1 inch in diameter.  Flatten the dough in your hand and place 1/2 teaspoon of the pimiento cheese spread in the middle.

Close corn dough over the filling and roll it into a smooth ball.  Repeat with remaining cornmeal dough.  

Sprinkle the cornmeal and 1/4 cup cornstarch onto a plate. Roll the balls of cornmeal dough in the cornmeal to coat.

Heat a couple of inches of vegetable oil in a heavy pot until a piece of the cornmeal dough sizzles gently when placed in the oil.  Carefully cook the fritters in the oil in batches, turning them from time to time, until they are golden brown on all sides (3-5 minutes).  Remove fritters from the oil with a slotted spoon and place them on paper towels to cool for several minutes before serving.