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Potato Croquettes

A fried snack made from mashed potatoes, butter, egg, parsley, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Potato Croquettes

Why it works: Potato and parsley are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,855 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Croquettes

Ingredients

Directions

Make the mixture

  1. Press the boiled potatoes through a vegetable strainer.

  2. Mix in the butter, salt, egg yolk, and chopped parsley.

  3. Form the mixture into small shapes.

Coat and fry

  1. Dip each croquette in the beaten egg, then coat with bread crumbs.

  2. Fry in boiling 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.

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

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

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

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

  3. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

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

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

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Boiled potatoes
Provide the starchy body that holds the croquette shape together.
Butter
Adds fat for richer flavor and a softer, moister interior.
Egg yolk
Enriches the mixture and helps bind the potatoes together.
Beaten egg
Acts as a sticky layer so the bread crumbs adhere evenly.
Bread crumbs
Form a crisp outer crust that browns during frying.

The step that matters

Fry in boiling oil until golden brown. If the oil is not hot enough, the croquettes absorb excess oil and turn greasy, and the coating may separate or fall off. Hot oil quickly sets the crumb crust so it browns crisp while the interior heats through.

Swap the potato

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

  1. Shallotfits better
  2. Chivefits better
  3. Leekfits about as well
  4. Potatothe original

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

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