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Potato Croquettes

A fried potato croquette made with riced potatoes, seasonings, egg yolk, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Potato Croquettes

Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Croquettes

Ingredients

Directions

Make the mixture

  1. Mix the ingredients in the order given and beat the mixture thoroughly.

  2. Spread the mixture on a plate to cool.

Coat and fry

  1. Shape the mixture into croquettes.

  2. Dip the croquettes in breadcrumbs.

  3. Dip the croquettes in egg.

  4. Dip the croquettes again in breadcrumbs.

  5. Fry the croquettes in deep hot fat until golden brown.

  6. Drain the croquettes on brown paper.

Serve

  1. Arrange the croquettes in a pyramid on a folded napkin and garnish with 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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

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

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

  3. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

  5. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 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

Riced potatoes
Form the bulk of the croquette and give a soft, fluffy interior when shaped and fried.
Butter
Adds fat and richness, softening the mixture and improving its flavour.
Egg yolk
Binds the mixture so the croquettes hold their shape while cooking.

The step that matters

Cooling the mixture before shaping. A warm, soft mixture is too loose to shape and may split or collapse in the hot fat. Spreading it out to cool firms it enough to hold its form.

Swap the white pepper

How well each one fits the dish's main ingredients (potato, celery, butter, pepper, onion, egg, parsley):

  1. Thymefits better
  2. Dillfits better
  3. Tarragonfits better
  4. White pepperthe original

Fit is the average pairing score against potato, celery, butter, pepper, onion, egg, 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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