Croquettes or Kromesky

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

   Shared aroma: isobutyraldehyde (malty, green).

2. Meat + eggtop 22% of all pairs
   Smell alikemoderate
   Cooked together6,432 recipes

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

3. Meat + flourtop 28% of all pairs
   Smell alikelow
   Cooked together5,529 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Cold minced meat

Forms the main body of the croquette and gives it savory flavor.

Gravy made from bones

Adds moisture so the meat mixture becomes thin enough to shape later.

Flour

Creates a dry first layer that helps the egg coating stick to the surface.

Egg

Binds the flour and breadcrumbs into a coating that sets when fried.

Breadcrumbs

Form a crisp outer crust that browns during frying.

The step that matters