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Corn Croquettes

Corn croquettes made from grated corn, green pepper, onion, milk, butter, egg, and flour, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Corn Croquettes

Ingredients

Directions

Prepare the filling

  1. Grate enough tender green corn to make 1 pint.

  2. Mix the corn with the minced green pepper and onion. Season with coarse sea salt to taste.

Make the batter

  1. Warm the milk until hot, then melt the butter in it.

  2. Add the beaten egg and flour to the milk mixture and stir until combined.

  3. Let the mixture cool completely, then mold into croquette shapes.

Fry

  1. Fry the croquettes in hot fat, dipping them first to prevent sticking.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Tender green corn
Provides the main bulk and sweet corn flavor of the croquettes.
Egg
Binds the mixture so the croquettes hold their shape when cooked.
Flour
Thickens the milk mixture so it sets firm enough to shape.
Milk
Moistens the mixture and helps form a smooth, cohesive base.
Butter
Adds richness and fat for flavor and a tender interior.

The step that matters

Let the mixture cool completely before shaping. Flour thickens as the warm milk mixture cools and sets. If shaped while still warm, the mixture stays soft and sticky, so croquettes may fall apart or stick to hands and the pan.

Swap the onion

How well each one fits the dish's main ingredients (corn, pepper, milk, butter, egg, flour):

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against corn, pepper, milk, butter, egg, flour. 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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