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Potatoes in Croquettes

Small fried potato rolls coated in flour, egg, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread 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 ↓

Potatoes in Croquettes

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the dough

  1. Mash the boiled potatoes through a colander.

  2. In a large bowl, mix 2 eggs one at a time with the mashed potatoes.

  3. Spread flour on a clean surface.

  4. Form small rolls from the potato mixture.

Coat and fry

  1. Dip each roll in the beaten eggs.

  2. Roll each in the fine bread crumbs.

  3. Heat oil in a pan.

  4. Fry the croquettes for 2-3 minutes, turning 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.

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

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

  2. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Flour + breadtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Potatoes
Form the bulk of the croquette, giving a soft, starchy interior once mashed.
Eggs
Bind the mashed potato together so the rolls hold their shape.
All-purpose flour
Dries the surface of the rolls so the egg coating sticks more evenly.
Fine bread crumbs
Form a crisp outer crust that browns when fried.

The step that matters

Frying the croquettes. Oil that is too cool lets the coating soak up grease before it sets, while oil that is too hot browns the outside before the centre is heated through. Turning them keeps the colour even.

Swap the potato

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

  1. Shallotfits better
  2. Arrowrootfits better
  3. Leekfits better
  4. Potatothe original

Fit is the average pairing score against egg, flour, 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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