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Potato Croquettes

A fried dish of seasoned riced potatoes formed into patties and coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Potato Croquettes

Why it works: Parsley and celery 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

  1. In a bowl, mix the riced potatoes, cayenne, butter, onion juice, salt, egg yolk, black pepper, parsley, and celery salt until well combined.

  2. Shape the mixture into small patties using two knives.

Coat and fry

  1. Dip each patty in bread crumbs, then in the beaten egg, and coat again with bread crumbs.

  2. Fry the croquettes in deep fat for one minute 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. Parsley + celerytop 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

Riced potatoes
Form the bulk of the croquette and give a soft, fluffy interior.
Butter
Adds fat for richness and a tender texture in the filling.
Egg yolk
Binds the mixture so the patties hold their shape.
Egg
Forms the outer layer that helps bread crumbs adhere for coating.
Bread crumbs
Form a crisp golden crust when fried.

The step that matters

Frying the coated croquettes. Fat must be hot enough to brown the crumb coating quickly. If it is too cool, the croquettes absorb oil and turn greasy before the crust sets, and the filling may not heat through.

Swap the celery

The recipe marks celery as optional. How well each one fits the dish's main ingredients (potato, pepper, butter, onion, egg, parsley, bread):

  1. Thymefits better
  2. Garlicfits about as well
  3. Marjoramfits about as well
  4. Celerythe original

Fit is the average pairing score against potato, pepper, butter, onion, 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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