Hominy Nuts

• 1 pint corn oil
• 1 pound dry hominy, washed and thoroughly dried
• Salt
• Lime juice (optional)

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

corn oil, hominy, salt, lime juice

Taken from cooking.nytimes.com/recipes/8720 (may not work)