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Potato Croquettes

A fried potato dish formed into cylinders, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Potato Croquettes

Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Croquettes

Ingredients

Directions

Prepare

  1. Mix all ingredients together and beat thoroughly; let cool.

  2. Shape the mixture into cylinders, then roll in breadcrumbs, dip in egg, and roll in breadcrumbs again.

Fry and serve

  1. Fry in deep fat until golden brown, then drain, garnish, and serve.

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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

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

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

  3. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

  5. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 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

Riced potatoes
Form the bulk of the croquette and give a soft, fluffy interior.
Butter
Adds fat for richness and a tender texture in the potato mixture.
Egg yolk
Binds the mixture so the croquettes hold their shape when shaped and fried.
Grated onion
Adds moisture and savory flavor to the potato mixture.

The step that matters

Let the mixture cool before shaping. Warm potato mixture is soft and sticky, so it is hard to shape and may split or fall apart. Cooling firms the starch so the cylinders hold together through breading and frying.

Swap the onion

How well each one fits the dish's main ingredients (potato, butter, pepper, celery, parsley, egg):

  1. Carrotfits better
  2. Chivefits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against potato, butter, pepper, celery, parsley, egg. 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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