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Bread

Corn Croquettes

Small fried cakes made from corn, butter, baking powder, egg, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Corn Croquettes

Ingredients

Directions

Prepare the mixture

  1. Chop the corn finely.

  2. Mix all the ingredients together.

  3. Add enough flour to create a mixture suitable for frying.

Fry

  1. Fry in butter 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + corntop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Green corn
Forms the bulk of the croquettes and adds its natural sweetness and moisture.
Egg
Binds the mixture together and sets when heated, helping the croquettes hold their shape.
Baking powder
Releases gas during cooking, lightening the mixture so it is less dense.
Flour
Adds structure so the mixture can be shaped and fried without falling apart.
Butter
Adds richness and promotes browning on the surface while frying.

The step that matters

Adding the flour. The mixture needs enough flour to be firm enough to shape and fry. A wet mixture spreads in the pan and can break apart, while the egg sets with heat to hold the shape.

“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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