Skip to main content
Main

Potato Croquettes

A fried potato croquette made with mashed potatoes, egg yolks, cream, onion juice, butter, parsley, and breadcrumbs.

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

Why it works: Parsley and pepper 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. Beat the egg yolks until light.

  2. Mix with the mashed potatoes, cream, onion juice, butter, parsley, salt, and pepper.

  3. Cook the mixture in a saucepan over low heat until it leaves the sides of the pan.

Shape and coat

  1. Let it cool until manageable, then form into croquettes.

  2. Dip each croquette in beaten egg and roll in bread crumbs.

Fry and serve

  1. Fry in hot oil until golden brown and drain on paper before serving.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Egg yolks
Bind the mixture and enrich it, helping it set firm when cooked.
Mashed potatoes
Form the bulk of the filling, giving a soft, moist interior.
Cream
Adds moisture and richness, keeping the filling tender.
Butter
Adds fat for flavour and a softer, richer texture.
Bread crumbs
Form a crisp, golden coating when fried.

The step that matters

Cooking the mixture until it leaves the pan sides. Cooking over low heat drives off excess moisture so the mixture firms up. If it stays wet, the croquettes will be soft and may break apart when shaped or fried.

Swap the onion

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

  1. Chivefits better
  2. Spinachfits better
  3. Asparagusfits better
  4. Onionthe original

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

More potato croquettes recipes

Sweet 58 See all 311 →

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesPotato RollsPotato Rolls78 recipesBread OmeletteBread Omelette60 recipes