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Potato Croquettes

A fried dish of mashed potatoes mixed with egg yolks and milk, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 mash

  1. Peel the potatoes.

  2. Boil the potatoes until tender.

  3. Mash the potatoes.

  4. Mix in the egg yolks and milk.

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

  6. Spread the mixture in a dish.

  7. Let it cool, or refrigerate overnight.

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

Shape and coat

  1. Divide the mixture into tablespoon-sized portions.

  2. Shape the portions.

  3. Roll each shaped portion in bread crumbs.

  4. Dip each portion in beaten egg whites.

  5. Roll in bread crumbs again.

Fry and serve

  1. Fry in hot fat until golden brown.

  2. Drain the croquettes.

  3. 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, once mashed, give a soft interior.
Egg yolks
Add richness and help bind the mashed potato into a shapeable mixture.
Milk
Adds moisture so the mashed potato stays soft and easy to shape.
Egg whites
Act as a binder so the bread crumbs adhere to each portion.
Bread crumbs
Form a crisp outer coating that browns when fried.

The step that matters

Fry in hot fat until golden brown. If the fat is not hot enough, the croquettes absorb grease and turn soggy instead of forming a crisp, browned crust. Frying at a steady high temperature seals the coating quickly.

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.

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