The CWI Cookbook

 1 c. cold boiled hominy (small)
1 tbs. butter, melted
1 c. milk
1 tsp. sugar, white
1 egg, beaten
Flour
1 egg, beaten (for dipping)
Cracker crumbs

To a cupful of cold boiled hominy (small-grained), add a tablespoonful melted butter and stir hard, moistening, by degrees, with a cupful of milk, beating to a soft light paste. Put in a teaspoonful of white sugar, and lastly, a well-beaten egg. Roll into oval balls with floured hands, dip in beaten egg, then cracker-crumbs, and fry in hot lard.
Very good!

From Common Sense in the Household by Marion Harland, New York, 1871

Comment: Mrs. Harland devotes several paragraphs in her book to the distinction between “small” and “large” hominy, which can be pretty safely ignored nowadays when finding hominy of any sort or dimensions is difficult enough. Hominy is simply whole-kernel corn (as opposed to cracked or ground forms of the vegetable) which has been preserved by a lengthy process that in the 19th century home version including soaking in lye. As this custom is no longer followed, hominy today is usually found in canned form. This is a whole-kernel form of hush puppy.

A croquette is a small patty or cylinder, usually made of grain and some sort of binder to allow it to be formed, and then deep fried. It is not to be confused with croquet, a yard game involving the knocking of large wooden balls through metal hoops with a large wooden mallet. Attempting to play croquet with croquettes would be interesting if sufficient quantities of Ardent Spirits were involved, but somewhat messy.