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Croquettes and Fritters

Rice croquettes made from cooked rice, egg whites, and breadcrumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,259 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Croquettes and Fritters

Ingredients

Directions

Prepare

  1. Mix the cooked rice and let it cool completely.

  2. Form the mixture into small, equal-sized balls.

Coat and fry

  1. Beat the egg whites until light and dip the balls in them.

  2. Roll the balls in bread crumbs placed on kitchen paper.

  3. Fry the croquettes in hot clarified fat or lard for two minutes.

  4. Drain on kitchen paper and serve in a folded napkin, sprinkling with sugar if desired.

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. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

  5. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Cooked rice
Forms the bulk of the croquette and, once cooled and shaped, holds the ball together.
Egg whites
Adhere the bread crumbs to the rice balls and help form a crisp outer crust.
Bread crumbs
Create a golden, crisp coating when fried.
Clarified fat or lard
Conducts heat to fry the outside quickly, browning the crust and adding richness.

The step that matters

Let the rice cool completely before shaping. Warm rice is soft and sticky, so the balls can break open or lose their shape. Cooling firms the starch, letting the balls hold together through dipping and frying.

“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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