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Carrot Croquettes

A fried croquette made from cooked carrots, peas, and white sauce, bound with egg and coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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

Prepare 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 coat

  1. Form the mixture into croquettes.

  2. Roll each croquette in breadcrumbs and then in egg.

Fry

  1. 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 the main body, mild sweetness and orange color of the croquettes.
White sauce
Adds moisture and creaminess, keeping the filling soft inside.
Cooked peas
Adds bulk, texture and a mild sweetness to the filling.
Egg
Binds the mixture so it holds its shape and sets when cooked.
Breadcrumbs
Form a crisp coating that browns during frying.

The step that matters

Fry in hot oil until golden brown. Oil that is hot enough sets and browns the crumb coating quickly, so the croquette crisps on the outside before the filling overheats. Oil that is too cool lets the coating soak up grease and can cause the croquette to break apart.

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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