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Corn Croquettes

Corn croquettes are fried corn cakes made with milk, butter, eggs, cheese, flour, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Corn Croquettes

Ingredients

Directions

Make the corn mixture

  1. Cook corn and flour in milk in a double boiler for 20 minutes.

  2. Add butter, cheese, salt, pepper, sugar, and well beaten eggs.

  3. Spread mixture in a granite dripping pan to a depth of 1 inch.

Shape and fry

  1. Once cold, cut into 2-inch squares.

  2. Dip squares in flour, then egg, and finally cracker crumbs.

  3. Fry in deep fat until golden brown.

  4. Drain on brown paper and serve.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

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

    Shared aroma: hexanal (green, grassy).

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

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

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

What each ingredient does

Grated green corn
Provides the main bulk and sweet corn flavour of the croquettes.
Flour
Thickens the milk into a firm mixture that can be chilled and cut into squares.
Eggs
Bind the mixture and form a coating that helps the crumbs stick and brown.
Milk
Cooked with the corn and flour to form the moist, thickened base.
Butter
Adds richness and a smoother, softer texture to the mixture.
Cheese
Adds savoury flavour to the corn mixture.

The step that matters

Let the mixture cool completely before cutting. The cooked corn and flour mixture must set firmly when cold; if cut while warm it stays soft and falls apart in the hot fat.

“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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