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Florador Croquettes

Cheese croquettes made with florador cheese, milk, eggs, Parmesan, butter, breadcrumbs, and fried in hot fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Florador Croquettes

Ingredients

Directions

Make the mixture

  1. In a saucepan, combine the milk and butter over medium heat until boiling.

  2. Stir in the florador and cook slowly for 10 minutes.

  3. Season with salt and pepper, then add the egg yolks and cheese, mixing well.

  4. Transfer the mixture to a plate to cool.

Shape and coat

  1. Once cool, cut into equal portions and shape into croquettes, about the size of a walnut.

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

Fry

  1. Fry the croquettes in hot fat 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.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Parmesan cheese + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Milk + parmesan cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,608 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Florador
Forms the thick starchy base that sets into a shapeable mixture when cooled.
Milk
Provides moisture and hydrates the florador to form a smooth, thick paste.
Eggs
Bind the mixture and help the croquettes hold their shape while frying.
Butter
Adds fat for richness and a softer, more tender interior texture.
Parmesan cheese
Adds savoury, salty flavour and aids browning on the outside.
Breadcrumbs
Form a crisp, golden coating that protects the croquettes during frying.

The step that matters

Let the mixture cool fully before shaping. A warm mixture is too soft to hold its shape. As it cools, the starch sets and firms, so the croquettes stay intact through coating 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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