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Potato Croquettes

Cylindrical potato cakes fried until golden, made with mashed potatoes, cream, onion juice, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Potato Croquettes

Why it works: Nutmeg and parsley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,062 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Croquettes

Ingredients

Directions

Make the mixture

  1. Beat the egg yolks until light.

  2. Add the mashed potatoes, cream, onion juice, salt, nutmeg, parsley, butter, and cayenne, then mix well.

  3. Transfer the mixture to a saucepan.

  4. Stir over medium heat until it pulls away from the sides of the pan.

  5. Allow the mixture to cool.

Shape and fry

  1. Form it into cylindrical shapes.

  2. Roll each croquette in the remaining egg yolk.

  3. Coat with bread crumbs.

  4. Fry in boiling oil 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.

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. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

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

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

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

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

  4. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Potato + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 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 white potatoes
Provide the bulk and starch that set into a soft, shapeable body.
Egg yolks
Add richness and bind the mixture, and coat the croquettes so the crumbs stick.
Butter
Adds fat for a smoother texture and richer flavor.
Cream
Adds moisture and richness, keeping the potato mixture soft.
Bread crumbs (in the method)
Form a crisp, golden browned outer crust when fried.

The step that matters

Stir over medium heat until the mixture pulls away from the sides. Cooking the potato mixture drives off surplus moisture so it firms up. If it is too wet, it will be hard to shape and may burst or soak oil when fried.

Swap the onion

How well each one fits the dish's main ingredients (potato, cream, nutmeg, egg, parsley, butter):

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

Fit is the average pairing score against potato, cream, nutmeg, egg, parsley, butter. 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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