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Croquettes of Salsify

Croquettes of salsify are fried balls of cooked salsify coated in egg and seasoned breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Croquettes of Salsify

Ingredients

Directions

Prepare

  1. Prepare the salsify and let it cool.

Coat

  1. Roll the cooled salsify in the beaten egg.

  2. Coat the salsify with seasoned bread crumbs.

Fry and serve

  1. Heat oil in a frying basket and fry until golden brown.

  2. Serve as you would other croquettes.

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

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

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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

Salsify
Provides the main body and mild, earthy flavour of the croquette.
Egg
Binds the bread crumbs to the salsify so the coating stays on while frying.
Bread crumbs
Form a crisp, golden coating that browns when fried.

The step that matters

Let the salsify cool before coating. Warm salsify is soft and wet, so the egg and crumbs slide off or steam instead of forming a firm coating. Cooling firms the surface so the crumb layer adheres and crisps evenly in the hot oil.

“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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