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Swiss Potato Croquettes

A fried potato croquette made with mashed potatoes, butter, cream, eggs, parsley, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Swiss Potato Croquettes

Ingredients

Directions

Prepare the potatoes

  1. Wash, peel, and boil the potatoes until tender.

  2. Drain the potatoes.

  3. Mash the potatoes while hot through a fine sieve.

Make the mixture

  1. Melt the butter in a saucepan.

  2. Add the mashed potatoes, cream, parsley, and seasoning.

  3. Stir well over heat for a few minutes.

  4. Beat the yolks of the eggs with a tablespoon of milk.

  5. Stir the egg mixture into the potato mixture.

  6. Continue stirring over heat until the mixture is set.

  7. Let the mixture cool.

Shape and fry

  1. Divide the mixture into equal portions.

  2. Shape each portion into a croquette.

  3. Brush each croquette with slightly beaten egg white.

  4. Cover each croquette with bread crumbs.

  5. Reshape the croquettes.

  6. Fry the croquettes in hot fat until golden brown.

  7. Drain the croquettes carefully.

  8. Serve hot.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

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

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

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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

What each ingredient does

Potatoes
Provide the starchy bulk that becomes the soft, moldable body of the croquettes.
Eggs
Egg yolks bind the mixture and help it set firm when heated.
Butter
Adds richness and flavour and helps keep the mashed mixture smooth.
Cream
Adds moisture and softness to the potato mixture.
Fresh bread-crumbs
Form a crisp, golden outer coating when the croquettes are fried.

The step that matters

Continue stirring over heat until the mixture is set. The egg must be cooked enough to thicken the potato mass so it holds its shape; undercooked mixture stays soft and collapses during shaping and frying.

Swap the potato

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

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

Fit is the average pairing score against butter, cream, egg, parsley, pepper, nutmeg, bread. 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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