Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Militon Croquettes
Ingredients
Directions
Prepare the militon
Cook the militon in their skins.
Peel the cooked militon and let them dry to eliminate a maximum of liquid.
Put the militon through a food mill, press in cheese-cloth or nylon hose to extract more liquid.
Shape and coat
Mix pulp with 2 eggs and shape into croquettes, adding flour if necessary.
Beat third egg with small quantity of water.
Dip croquettes in bread crumbs, then in beaten egg, then again in bread crumbs.
Fry
Deep-fry or pan-fry.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
-
Bread + peppertop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Egg + peppertop 33% of all pairsSmell alikelowCooked together50,580 recipes
Shared aroma: 2-nonenal (fatty, green).
Egg and pepper barely smell alike, yet cooks put them together in 50,580 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
- Militon
- Forms the soft pulp that the croquettes are shaped from.
- Eggs
- Bind the pulp and form a coating that sets when fried.
- Bread crumbs
- Form a crisp, golden crust when fried.
The step that matters
Removing the liquid from the militon. Excess water in the pulp turns to steam during frying and loosens the binding, so croquettes can crack or fall apart. Drying and pressing the pulp before shaping keeps the croquettes firm.
“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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