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Potato Croquettes

A fried potato croquette made with butter, eggs, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Potato Croquettes

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Croquettes

Ingredients

Directions

Prepare the potato mixture

  1. Boil the peeled potatoes until tender, then drain.

  2. Pass the potatoes through a fine colander into a bowl.

  3. Add butter, salt, pepper, and nutmeg, and mix well.

  4. Incorporate the yolks of the eggs into the potato mixture.

Shape, coat and fry

  1. Dust a surface with flour and shape the mixture into croquettes.

  2. Dip each croquette in the beaten eggs, then coat with bread crumbs.

  3. Heat lard in a pan and fry the croquettes until golden brown.

  4. Drain on paper towels and serve garnished with fried parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

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

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

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

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

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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, once mashed, give a soft interior.
Butter
Adds richness and fat, giving the potato mixture a smoother, more tender texture.
Egg yolks
Bind the potato mixture so the croquettes hold their shape while frying.
Beaten eggs
Act as a glue so the bread crumbs adhere to each croquette.
Bread crumbs
Form a crisp outer crust that browns during frying.
Lard
Conducts heat for frying and browns the crumb coating, adding savory flavor.

The step that matters

Fry the croquettes until golden brown. Frying in hot fat cooks the shaped mixture through while the crumb coating browns and crisps. Fat that is too cool lets croquettes absorb grease and fall apart, so the coating will not seal well.

Swap the potato

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

  1. Shallotfits better
  2. Chivefits better
  3. Spinachfits better
  4. Potatothe original

Fit is the average pairing score against butter, pepper, nutmeg, egg, flour, bread, parsley. 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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