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Potato Croquettes

A fried potato croquette made with butter, egg yolks, flour, and breadcrumbs, garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Potato Croquettes

Why it works: Pepper and parsley 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 ↓

Potato Croquettes

Ingredients

Directions

Make the potato mixture

  1. Boil the potatoes until tender, then drain and mash them through a fine sieve.

  2. Add butter, salt, pepper, and nutmeg, mixing well.

  3. Incorporate the egg yolks into the potato mixture.

Shape and coat

  1. Dust a surface with flour and shape the mixture into croquettes.

  2. Dip each croquette in beaten eggs, then coat with bread crumbs.

Fry and serve

  1. Heat lard in a pan and fry the croquettes until golden brown.

  2. Drain on paper towels and serve garnished with fried parsley.

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.

Photo for illustrative purposes only · Contact us to use it

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Nutmeg + parsleytop 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
Form the soft, bulky body of the croquettes once mashed.
Butter
Adds richness and moisture to the mashed potato mixture.
Egg yolks
Bind the mashed potato so the croquettes hold their shape.
Beaten eggs
Act as a glue so the bread crumbs adhere to the croquettes.
Bread crumbs
Form a crisp, golden coating that browns during frying.
Lard
Conducts heat for frying and browns the coating.

The step that matters

Frying the croquettes until golden brown. The coating must be fully set and browned in hot fat before the soft, moist potato interior overheats or the croquettes absorb excess oil. Fry at steady heat so the outside crisps without burning.

Swap the potato

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

  1. Shallotfits better
  2. Chivefits better
  3. Spinachfits better
  4. Potatothe original

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