Skip to main content
Main

Potatoes in Croquettes

Mashed potato rolls coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 mixture

  1. Mash the boiled potatoes through a colander.

  2. In a bowl, mix 2 eggs with the mashed potatoes until well combined.

  3. Dust a clean surface with flour.

  4. Shape the potato mixture into small rolls.

Coat and fry

  1. Beat 2 or more eggs in a separate bowl for dipping.

  2. Dip each potato roll in the beaten eggs.

  3. Roll each dipped roll in the bread crumbs.

  4. Heat oil in a pan and 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 and give a soft, moist interior.
Eggs
Bind the mashed potato so the rolls hold their shape.
Bread crumbs
Form a crisp, golden outer coating when fried.

The step that matters

Frying the coated croquettes. Oil that is too cool lets the coating soak up grease and the croquettes fall apart; hot oil sets the crumb crust quickly and browns it. Turn them so all sides brown evenly.

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.

More potato croquettes recipes

Sweet 58 See all 311 →

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesPotato RollsPotato Rolls78 recipesBread OmeletteBread Omelette60 recipes