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Potato Croquettes

A fried ball of mashed potato mixed with butter, spices, and egg, coated in breadcrumbs.

From an old cookbook · modernised transcription
By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog] · From a historical cookbook (Internet Archive) · 10 ingredients
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Potato Croquettes

Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Croquettes

Ingredients

Directions

Make the mixture

  1. Combine one pint of hot mashed potato, one tablespoonful of melted butter, one-half saltspoonful of white pepper, a speck of cayenne pepper, one-half saltspoonful of salt, one-half saltspoonful of celery salt, and a few drops of onion juice.

  2. Mix all ingredients except the egg. Beat the mixture until very light.

  3. When slightly cool, add the yolk of one egg and mix well.

  4. Rub the mixture through a sieve.

Shape and fry

  1. Shape the mixture into balls.

  2. Roll the balls in fine bread crumbs. Dip the balls in beaten egg. Roll the balls again in crumbs.

  3. Fry the balls in hot lard.

Nutrition, whole recipe (rough)

359Calories
11 gProtein
18 gFat
41 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Mashed Potato1 medium (173g) baked161
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Celery1 stalk (40g)6
Cayenne1 tsp (1.8g)6
Salt1 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.

By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog]. 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. See the original page.

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 + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

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

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

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  4. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. White pepper + celerytop 17% of all pairs
    Smell alikelow
    Cooked together853 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Mashed potato
Forms the bulk of the croquettes and gives them a soft, tender interior.
Butter
Adds richness and moisture, keeping the interior soft.
Egg yolk
Binds the mixture so the balls hold their shape.

The step that matters

Beating the mixture until very light. Beating incorporates air and works the starch of the potato, giving a light, fluffy interior. Over-working can make it gummy, while not beating enough leaves it dense.

Swap the white pepper

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

  1. Parsleyfits better
  2. Dillfits better
  3. Tarragonfits better
  4. White pepperthe original

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