Skip to main content
Main

Potato Croquettes

A fried potato patty coated in breadcrumbs, made with mashed potatoes, eggs, milk, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Potato Croquettes

Why it works: Potato and milk are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 3,611 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Potato Croquettes

Ingredients

Directions

Prepare the base

  1. Peel, boil, and mash the potatoes.

  2. Mix in the egg yolks and milk.

  3. Heat the mixture on the stove for 2 minutes.

  4. Spread the mixture in a dish to cool, or refrigerate overnight.

  5. If using the next day, add a little milk to moisten.

Shape and coat

  1. Divide the mixture into tablespoon-sized portions and shape them.

  2. Roll each shaped croquette in bread crumbs.

  3. Dip in beaten egg whites, then roll in bread crumbs again.

Fry and serve

  1. Fry in hot fat until golden brown.

  2. Drain and serve immediately.

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. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  4. Potato + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together434 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Potatoes
Form the bulk of the croquette and give a soft, starchy interior once mashed.
Egg yolks
Enrich the mashed potato and help bind it into a cohesive mixture.
Egg whites
Form a coating that helps the bread crumbs adhere and crisp during frying.
Bread crumbs
Form a crunchy outer crust that browns when fried.
Milk
Adds moisture to the mashed potato, keeping the interior soft.

The step that matters

Fry in hot fat until golden brown. The fat must be hot enough to crisp and brown the crumb coating quickly. If it is too cool, the croquettes absorb excess oil and turn greasy before the coating sets.

Swap the potato

How well each one fits the dish's main ingredients (egg, milk, bread):

  1. Asparagusfits about as well
  2. Potatothe original
  3. Capsicumfits about as well
  4. Tomatofits about as well

Fit is the average pairing score against egg, milk, bread. 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

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesPotato RollsPotato Rolls78 recipesBread OmeletteBread Omelette60 recipes