Skip to main content
Main

Green Corn Croquettes

A fried corn-based croquette made with butter, flour, milk, and corn, coated in egg and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Green Corn Croquettes

Ingredients

Directions

Make the base

  1. In a saucepan, melt the butter over medium heat and stir in the flour until blended.

  2. Slowly add the milk mixed with baking soda, cooking until smooth.

  3. Stir in the grated corn, sugar, salt, and pepper.

  4. Let the mixture cool.

Shape and coat

  1. Form the cooled mixture into croquettes.

  2. Roll each croquette in the beaten egg and then in cracker crumbs.

Fry

  1. Fry the croquettes in hot lard until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Thickens the milk and butter into a smooth sauce that holds the corn together.
Corn
Provides the main body, sweetness and flavor of the croquettes.
Egg
Binds the coating so the cracker crumbs stick during frying.
Milk
Forms the creamy liquid base that sets into a moldable mixture when cooled.
Cracker crumbs
Form a crisp, browning outer crust when fried.

The step that matters

Let the mixture cool before shaping. A warm starch-thickened mixture is soft and sticky, so it will not hold its shape. Cooling lets the starch set so the croquettes keep their form through coating and frying.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More corn croquettes recipes

Green 4 See all 14 →

You might also like

Corn FrittersCorn Fritters203 recipesCream of Corn SoupCream of Corn Soup50 recipesGreen Corn SoupGreen Corn Soup46 recipesCornmeal GruelCornmeal Gruel41 recipes