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Florador Croquettes

A fried croquette made from Florador cheese, milk, eggs, and Parmesan, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Florador Croquettes

Ingredients

Directions

Make the base

  1. Combine milk and butter in a saucepan over medium heat.

  2. When boiling, stir in Florador and cook slowly for 10 minutes.

  3. Season with salt and pepper, then add egg yolks and cheese, mixing well.

  4. Transfer mixture to a plate to cool.

Shape and fry

  1. Cut into equal portions and shape into croquettes about the size of a walnut.

  2. Dip each croquette in beaten egg whites, then toss in breadcrumbs.

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

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

  2. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Parmesan cheese + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Milk + parmesan cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,608 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Florador
Forms the thick base that holds the croquettes together when cooked and cooled.
Eggs
Egg yolks enrich and bind the mixture, while whites coat the croquettes for crisp browning.
Parmesan cheese
Adds savoury flavour and helps the mixture set firmly as it cools.
Butter
Adds richness and fat that carries flavour and gives a tender texture.
Milk
Liquid that cooks with the florador into a smooth, thick mixture.

The step that matters

Cool the mixture fully before shaping. A warm, soft mixture is too loose to hold its shape and may split or stick during frying. Cooling lets the starch set so the croquettes keep their form.

“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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