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Potato Croquettes

A fried potato croquette made with mashed potatoes, butter, celery salt, parsley, white pepper, cayenne, onion juice, egg, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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. Combine hot mashed potatoes with butter, celery salt, parsley, white pepper, cayenne, and onion juice in a bowl.

  2. Beat the mixture until light and fluffy.

  3. Allow the mixture to cool.

  4. Add the beaten egg and mix well.

Shape and coat

  1. Shape the mixture into small croquettes.

  2. Roll each croquette in bread crumbs.

  3. Dip each croquette in egg.

  4. Roll each croquette in bread crumbs again.

Fry

  1. Fry in hot 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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  4. Parsley + potatotop 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

Hot mashed potatoes
Provide the starchy base that holds the croquette shape and gives a soft interior.
Egg
Binds the mixture together and, when beaten, helps the bread crumb coating adhere.
Butter
Adds richness and moisture to the potato mixture.
Bread crumbs
Form a crisp, golden outer crust when fried.

The step that matters

Allow the mixture to cool. Warm potato mixture is soft and sticky, so cooling lets it firm up enough to shape and hold together without the croquettes falling apart in the oil.

Swap the white pepper

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

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

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