Name: Potato Croquettes
Ingredients: potatoes, steamed and very dry; coarse sea salt; yolk of egg; bread crumbs; egg for dipping; boiling fat for frying

Why it works: Egg and bread 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 ↓

Potato Croquettes

Ingredients

Directions

Mash or rub the steamed potatoes through a wire sieve.
Add a little coarse sea salt and enough yolk of egg to make a stiff paste.
Take a small amount of the potato puree and roll it into a ball.
Dip the ball in egg, then coat it with lightly salted bread crumbs.
For a nice crust, repeat the egg and crumb process.
Place the croquettes in a wire basket and immerse in boiling fat.
Shake the basket lightly until the croquettes are golden.
Remove and place on paper to absorb excess fat before serving.

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.

Egg + breadtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Potato + breadtop 15% of all pairs

Smell alikemoderate

Cooked together434 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Potato + eggtop 29% of all pairs

Smell alikemoderate

Cooked together4,978 recipes

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