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Oyster Plant Croquettes

A fried croquette made from boiled oyster plant, bread crumbs, salt, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Oyster and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,545 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Oyster Plant Croquettes

Ingredients

Directions

Prepare

  1. Scrape and boil the oyster plant until tender.

  2. Mash the oyster plant and season with salt.

Shape and coat

  1. Shape the mixture into rolls.

  2. Roll the rolls in bread crumbs.

  3. Dip each roll in beaten egg, then roll in bread crumbs again.

Fry

  1. Fry the croquettes in hot oil 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. Oyster + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

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

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 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

Oyster plant
Forms the soft, mashable body of the croquettes and gives them their flavor.
Egg
Binds the coating so the bread crumbs stick and the croquettes hold together.
Bread crumbs
Form a crisp, golden outer crust when fried.

The step that matters

Fry the croquettes in hot oil until golden brown.. If the oil is not hot enough, the coating absorbs oil and turns greasy instead of crisping. Frying too long or too hot can brown the outside before the inside heats through.

“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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