Skip to main content
Main

Potato Croquettes

A fried snack of seasoned mashed potato formed into balls and coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓
Potato Croquettes

Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Croquettes

Ingredients

Directions

Prepare the mixture

  1. In a bowl, mix the hot riced potatoes, celery salt, butter, cayenne, salt, onion juice, black pepper, egg yolk, and parsley until well combined.

  2. Shape the mixture into smooth balls using about 1 tablespoon for each.

Shape and coat

  1. Roll the balls on a board to your desired length and flatten the ends.

  2. Dip each croquette in breadcrumbs, then in beaten egg, and again in breadcrumbs.

Fry and drain

  1. Fry in deep fat for one minute until golden brown, then drain on brown paper.

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.

Photo for illustrative purposes only · Contact us to use it

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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  4. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Riced potatoes
Form the soft, starchy body that holds the croquette together.
Butter
Adds richness and moisture to the potato mixture.
Egg yolk
Binds the mixture and adds richness to help it hold its shape.
Breadcrumbs (in the method)
Form a crisp, golden crust when fried.

The step that matters

Coating and frying. The egg and breadcrumb coating must fully enclose the croquette before frying. Any gap lets the soft potato interior leak into the hot fat and break apart, and the crust browns unevenly.

Swap the onion

How well each one fits the dish's main ingredients (potato, celery, butter, pepper, egg, parsley):

  1. Carrotfits better
  2. Chivefits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against potato, celery, butter, pepper, egg, parsley. 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

Cream of Celery SoupCream of Celery Soup113 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesPotato BiscuitPotato Biscuit32 recipes