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Cheese Croquettes

Cheese croquettes are fried rolls of cheese, flour, and egg whites coated in cracker dust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cheese Croquettes

Ingredients

Directions

Prepare the mixture

  1. Force the cheese through a potato ricer into a bowl.

  2. Add flour, salt, and cayenne pepper to the cheese and mix well.

  3. Beat the egg whites until stiff and fold them into the cheese mixture.

Shape and fry

  1. Toss the mixture onto a board covered with cracker dust.

  2. Shape the mixture into a long roll using your hands.

  3. Cut off pieces that are 1½ inches long and cover the ends with cracker dust.

  4. Fry the croquettes in deep fat until golden brown and drain on brown paper.

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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

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

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

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

  5. Cheese + flourtop 29% of all pairs
    Smell alikelow
    Cooked together4,860 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Mild soft cheese
Provides the main body and rich flavour of the croquettes.
Egg whites
Beaten until stiff, they add lightness and help the croquettes puff while frying.
Flour
Adds body so the mixture holds its shape when rolled and cut.

The step that matters

Folding in the beaten egg whites. Stiff egg whites trap air that gives lightness. Folding gently keeps that air in, while overmixing deflates it and makes the croquettes dense.

“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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