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Potato Croquettes

A fried potato croquette made with seasoned mashed potatoes, egg, milk, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Potato Croquettes

Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Croquettes

Ingredients

Directions

Make the mixture

  1. Season the sifted hot potatoes with coarse sea salt, black pepper, celery salt, chopped parsley, and butter.

  2. Add 1 egg and a little hot milk or cream to adjust the consistency.

Shape and coat

  1. Shape the mixture into croquettes using your hands.

  2. Roll each croquette in egg and then in bread crumbs.

Fry

  1. Heat lard in a pan until very hot, then fry the croquettes, turning constantly to brown evenly.

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.

Photo for illustrative purposes only · Contact us to use it

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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Potato + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together2,047 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Potatoes
Form the soft, starchy body that holds the croquette together.
Egg
Binds the mixture and helps the coating adhere during frying.
Butter
Adds richness and moisture to the potato mixture.
Milk or cream
Adjusts moisture so the mixture is soft enough to shape.
Bread crumbs
Form a crisp, browned outer crust when fried.

The step that matters

Heat the lard until very hot before frying. Very hot fat seals the coating quickly, so the croquettes brown crisply instead of absorbing grease and falling apart. Constant turning promotes even browning.

Swap the celery

How well each one fits the dish's main ingredients (potato, pepper, parsley, butter, egg, milk, bread):

  1. Nutmegfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Celerythe original

Fit is the average pairing score against potato, pepper, parsley, butter, egg, milk, bread. Candidates are from the same food group and used in at least 100 recipes.

“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.

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