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Squash Croquettes

Squash croquettes are fried balls made from mashed squash, butter, breadcrumbs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Squash Croquettes

Ingredients

Directions

Prepare the mixture

  1. Sift the squash through a sieve.

  2. Add melted butter, bread crumbs, salt, and pepper to the squash.

  3. Mix well and let cool.

Form and fry

  1. Form the mixture into croquettes.

  2. Fry the croquettes until brown.

Serve

  1. Serve hot.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Squash
Forms the main body of the croquettes and supplies moisture and mild sweetness.
Bread crumbs
Absorb moisture from the squash so the mixture holds its shape when formed.
Melted butter
Adds fat for richer flavor and helps the surface brown during frying.

The step that matters

Let the mixture cool before forming. Warm squash and butter are soft and sticky, so the croquettes can slump or break apart. Cooling lets the bread crumbs firm the mixture so it holds its shape in the pan.

“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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