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Potato Croquettes

A fried potato patty coated in crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Potato Croquettes

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Potato Croquettes

Ingredients

Directions

Prepare the filling

  1. Peel, boil, and mash the potatoes until smooth.

  2. Add the butter, cream, and egg yolks, mixing well.

  3. For best results, refrigerate the mixture for 1 hour before shaping.

Shape and coat

  1. Shape the mixture into croquettes.

  2. Dip each croquette in egg, then coat with bread and cracker crumbs.

Fry

  1. Fry in boiling lard 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Potato + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together434 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Potatoes
Form the bulk of the croquette and, once mashed, give a soft interior that holds its shape.
Butter
Adds fat and richness, softening the mashed potato for a smoother texture.
Cream
Adds moisture and richness, keeping the mashed potato soft and easy to shape.
Egg yolks
Add richness and help bind the mixture so the croquettes hold together.
Egg
Forms a sticky coating that helps the crumbs adhere to each croquette.
Bread and cracker crumbs
Create a crisp, golden-browning outer crust when fried.

The step that matters

Fry in boiling lard until golden brown. The fat must be hot enough to crisp the crumb coating quickly. If it is too cool, the croquettes absorb grease and turn soggy before the crust sets.

Swap the potato

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

  1. Leekfits about as well
  2. Asparagusfits about as well
  3. Potatothe original
  4. Chivefits about as well

Fit is the average pairing score against butter, cream, egg, 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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