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Green Corn Croquettes

A fried dish of grated green corn mixed with flour, milk, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Green Corn Croquettes

Ingredients

Directions

Prepare the batter

  1. Grate the corn as finely as possible.

  2. Mix the grated corn with the flour, salt, and pepper.

  3. Warm the milk.

  4. Melt the Cottolene in the warm milk.

  5. Add the corn mixture to the milk and stir well.

  6. Let the mixture cool.

  7. Stir in the beaten eggs, adding the whites last.

Shape and fry

  1. Form the mixture into small oval balls.

  2. Fry the balls in plenty of hot Cottolene until golden brown.

  3. Drain the fried balls.

  4. Serve hot.

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 + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  3. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Corn
Provides the main bulk and sweet, tender body of the croquettes.
Flour
Binds the grated corn and gives the mixture enough body to hold its shape.
Eggs
Bind the mixture and set on cooking, holding the balls together.
Milk
Moistens the batter and softens the starch so it blends smoothly.
Cottolene
Adds fat for richness and helps the outside brown when frying.

The step that matters

Let the mixture cool before adding the eggs. If the batter is still hot, the eggs can scramble or thin unevenly, so the balls may not hold their shape or set well when fried.

“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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