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Potato Croquettes

Small fried potato croquettes 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 parsley are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,855 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Croquettes

Ingredients

Directions

Prepare the filling

  1. Mash the boiled potatoes thoroughly or pass them through a wire sieve.

  2. Melt the butter in a saucepan.

  3. Add the egg yolk and chopped parsley to the potatoes and mix well.

Shape and coat

  1. Shape the mixture into small croquettes.

  2. Dip each croquette in beaten egg, then coat with breadcrumbs.

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. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

  2. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Boiled potatoes
Provide the starchy base that mashes into a soft mixture that holds its shape.
Butter
Adds richness and fat, giving the filling a smoother, softer texture.
Egg yolk
Binds the mashed potato so the croquettes hold together when shaped.
Egg
Forms a sticky coating that helps breadcrumbs adhere to the croquettes.
Breadcrumbs
Form a crisp, golden outer crust when fried.

The step that matters

Mash the potatoes thoroughly or sieve them. Lumps of potato leave gaps and uneven texture, and the mixture may crack or fall apart when shaped and fried. A smooth, fine mash binds better and gives a uniform croquette.

Swap the potato

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

  1. Shallotfits better
  2. Chivefits better
  3. Leekfits about as well
  4. Potatothe original

Fit is the average pairing score against butter, egg, parsley. 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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