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Green Corn Croquettes

A fried ball of grated corn, flour, milk, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Green Corn Croquettes

Ingredients

Directions

Make the mixture

  1. Grate the corn as fine as possible and mix it with the flour, salt, and pepper.

  2. Warm the milk and melt the Cottolene in it.

  3. Add the corn mixture to the milk and stir well; let it cool.

  4. Beat the eggs until light and fluffy, then fold in the egg whites last.

Form and fry

  1. Form the mixture into small oval balls.

  2. Fry the balls in plenty of hot Cottolene until golden brown.

Serve

  1. Drain and serve hot.

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. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Corn
Forms the bulk of the croquettes and gives them a tender, starchy body.
Flour
Thickens the mixture and gives the croquettes structure so they hold their shape.
Eggs
Bind the mixture and, beaten light, add lift to the interior.
Milk
Adds moisture and helps form a smooth, cohesive batter with the flour.
Cottolene
Melts into the milk for richness, then fries the outside to a golden brown crust.

The step that matters

Fry in plenty of hot Cottolene. The fat must be hot enough to set and brown the outside quickly. If it is too cool, the croquettes soak up grease, turn heavy, and may break apart.

“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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