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Oatmeal Croquettes

A fried snack made from cooked oatmeal mixed with milk, egg yolk, and salt, shaped into ovals, coated in crumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Oatmeal Croquettes

Ingredients

Directions

Make the mixture

  1. Warm the cooked oatmeal with milk.

  2. Add the beaten egg yolk and salt; mix well.

  3. When cool, shape into small ovals.

Coat and fry

  1. Roll in crumbs, dip in beaten eggs, then roll in crumbs again.

  2. Fry in smoking-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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Cooked oatmeal
Forms the bulk of the croquette, giving body that holds its shape when shaped.
Egg yolk
Binds the oatmeal mixture together and adds richness to the interior.
Beaten eggs
Create a sticky layer so the crumbs adhere to the outside before frying.
Crumbs
Form a crisp, browned outer crust when fried.

The step that matters

Fry in smoking-hot fat until golden brown. Fat that is hot enough sets the egg coating quickly, so the croquettes brown on the outside without absorbing much grease or falling apart. Fat that is too cool lets them soak up oil and become soggy.

“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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