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Dessert

Melon Croquettes

Small cantaloupe pieces are salted, breaded, fried, and served as a vegetable or entrée with lemon sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Melon Croquettes

Ingredients

Directions

Prepare the melon

  1. Cut small cantaloupes into eighths lengthwise.

  2. Remove the rind and seeds.

  3. Sprinkle with coarse sea salt.

Coat and fry

  1. Roll in bread crumbs, then dip in beaten egg, and roll in bread crumbs again.

  2. Fry in deep oil until golden brown.

  3. Drain on brown paper.

Serve

  1. Serve as a vegetable or as an entrée with lemon sauce.

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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Small cantaloupes
Forms the soft, juicy, lightly sweet centre of each croquette.
Bread crumbs
Form a crisp, golden coating that browns in the hot oil.
Egg
Binds the bread crumbs to the melon so the coating holds during frying.
Oil
Conducts heat quickly, browning and crisping the coating while cooking the melon.

The step that matters

Frying in deep oil until golden brown. The oil must be hot enough that the crumb coating crisps and browns quickly. If the oil is too cool, the coating absorbs oil and turns greasy, and the melon softens before the outside is golden.

“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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