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Corn Croquettes

A fried corn-based snack formed into balls and coated with cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Corn and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,324 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn Croquettes

Ingredients

Directions

Make the mixture

  1. Drain the corn and place it in a bowl.

  2. Add butter, eggs, salt, and pepper, and mix well.

  3. Stir in enough cracker crumbs to form a thick mixture.

Shape and fry

  1. Shape the mixture into small balls.

  2. Roll each ball in additional cracker crumbs.

  3. Heat oil in a pan and fry the croquettes 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. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  2. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Corn + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

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

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

What each ingredient does

Corn
Forms the main body of the croquettes and adds moisture and sweetness.
Eggs
Set when heated, binding the mixture together so the croquettes hold their shape.
Butter
Adds richness and fat, giving a softer texture and helping the croquettes brown.
Cracker crumbs
Absorb liquid from the corn and eggs, firming the mixture and forming a browning coating.

The step that matters

Adding enough cracker crumbs. The crumbs absorb moisture from the corn and eggs. If the mixture is too wet, the balls can loosen and break apart in hot oil, so it should be thick enough to hold its shape when shaped.

“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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