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Carrot Croquettes

A fried snack made from cooked carrots, peas, white sauce, egg, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Carrot Croquettes

Ingredients

Directions

Make the mixture

  1. Press the cooked carrots and peas through a sieve.

  2. Add salt, pepper, the unbeaten egg, and white sauce; mix well and chill.

Shape and fry

  1. Form the mixture into croquettes.

  2. Roll the croquettes in breadcrumbs and then in beaten egg.

  3. Fry in hot oil 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. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  2. Carrot + peastop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

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

  4. Peas + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

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

  5. Carrot + saucetop 24% of all pairs
    Smell alikelow
    Cooked together2,509 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cooked carrots
Provides bulk, body and a mild sweetness to the croquette filling.
Cooked peas
Adds bulk, colour and a mild sweetness to the filling.
White sauce
Adds moisture and fat that bind the mashed vegetables so they hold together.
Egg
Sets when heated, helping bind the mixture and hold the croquette shape.

The step that matters

Chill the mixture before forming. Chilling firms the starch in the white sauce and lets the egg proteins set, so the mixture holds its shape. A warm, soft mixture slumps when shaped and can burst open or absorb too much oil while frying.

Swap the peas

How well each one fits the dish's main ingredients (carrot, sauce, egg, pepper):

  1. Beansfits better
  2. Chestnutfits about as well
  3. Sesamefits about as well
  4. Peasthe original

Fit is the average pairing score against carrot, sauce, egg, 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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