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Potato Croquettes

A fried potato patty coated in breadcrumbs, made with mashed potatoes, butter, milk, egg whites, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Potato Croquettes

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Croquettes

Ingredients

Directions

Prepare the potato base

  1. Peel, boil, and mash the potatoes.

  2. Add the butter, milk, and seasonings; mix well and let cool slightly.

Shape and coat

  1. Shape the mixture into croquettes.

  2. Roll each croquette in breadcrumbs, then dip in egg whites, and roll in breadcrumbs again.

Fry

  1. Fry in hot 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  5. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

What each ingredient does

Potatoes
Form the starchy body of the croquettes, which holds their shape when mashed and shaped.
Egg whites
Act as a binder that helps the breadcrumb coating adhere and set during frying.
Butter
Adds richness and softness to the mashed potato, improving its flavour and texture.
Milk
Adds moisture to the mashed potato, keeping it smooth and easy to shape.
Breadcrumbs
Form a crisp, golden outer crust when fried in hot oil.

The step that matters

Let the mixture cool slightly before shaping. A warm, soft potato mixture is sticky and hard to shape, and it can break apart or slump. Cooling it slightly firms the starch so the croquettes hold their form through coating and frying.

Swap the parsley

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

  1. Parsleythe original
  2. Nutmegfits about as well
  3. Dillfits less well
  4. Cinnamonfits less well

Fit is the average pairing score against potato, egg, butter, milk, 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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