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Potato Croquettes

Small fried potato croquettes made with mashed potatoes, cream, onion, parsley, and cayenne pepper.

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

Why it works: Parsley and pepper 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

Make the potato mixture

  1. Beat the egg yolks until light.

  2. Mix the beaten yolks with the mashed potatoes.

  3. Add cream, grated onion, chopped parsley, butter, cayenne pepper, and salt. Mix well.

  4. Cook in a small saucepan over low heat until the mixture leaves the sides of the pan.

  5. Remove from heat.

  6. Cool the mixture.

Shape and fry

  1. Form the cooled mixture into small croquettes.

  2. Roll each croquette in egg.

  3. Roll each croquette in bread crumbs.

  4. Fry the croquettes in boiling fat 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 + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

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

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

  4. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Mashed potatoes
Forms the bulk of the croquettes and gives them a soft, moist interior.
Egg yolks
Bind the potato mixture and help it hold its shape when cooked.
Butter
Adds richness and moisture to the mixture.
Cream
Adds moisture and smoothness to the potato mixture.
Bread crumbs (in the method)
Form a crisp, golden-brown outer coating when fried.

The step that matters

Cook until the mixture leaves the sides of the pan. Cooking drives off excess moisture so the mixture is firm enough to shape. If it is too wet, the croquettes may slump or burst open in the hot fat.

Swap the onion

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

  1. Chivefits better
  2. Spinachfits better
  3. Leekfits better
  4. Onionthe original

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