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Potato Croquettes

A fried snack made from mashed potatoes mixed with butter, spices, egg yolk, parsley, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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

Prepare the mixture

  1. Add butter, pepper, salt, cayenne, celery salt, and onion juice to hot mashed potatoes. Beat until light.

  2. When slightly cooled, mix in egg yolk and parsley.

Shape and coat

  1. Shape mixture into croquettes and roll in fine bread crumbs.

  2. Dip in egg and milk mixture, then roll again in bread crumbs.

  3. Let stand for 15 minutes in a cold place.

Fry and drain

  1. Fry in hot fat, ensuring not to fry more than three at a time to maintain fat temperature.

  2. Drain carefully.

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 + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

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

Mashed potatoes
Form the bulk of the croquette and give a soft, moist interior.
Butter
Adds fat and richness, softening the mash and improving its flavor.
Egg yolk
Binds the mixture so the croquettes hold their shape.
Fine bread crumbs
Form a crisp, browned outer coating during frying.

The step that matters

Frying in small batches. Adding too many croquettes at once drops the fat temperature, so they absorb oil and turn greasy instead of crisp. Frying no more than three at a time keeps the fat hot enough to seal the crumb coating quickly.

Swap the onion

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

  1. Carrotfits better
  2. Chivefits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against potato, butter, pepper, celery, egg, parsley, 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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