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Potato Croquettes

A fried snack made from mashed potatoes, eggs, flour, salt, parsley, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Potato Croquettes

Why it works: Potato and parsley are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,855 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Croquettes

Ingredients

Directions

Prepare

  1. Mix mashed potatoes, eggs, flour, salt, and parsley until well combined.

  2. Form the mixture into croquettes.

Coat and fry

  1. Roll each croquette in beaten egg, then in breadcrumbs.

  2. Fry the croquettes in a deep kettle of boiling lard 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.

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. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

  2. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Egg and flour 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

Mashed potatoes
Provide the bulk and body that hold the croquette together.
Eggs
Bind the mixture and form the coating that helps it hold together.
Flour
Absorbs moisture and helps the mixture firm up so it holds its shape.

The step that matters

Frying in boiling lard until golden brown. The oil must be hot enough to crisp the coating quickly. If the lard is too cool, the croquettes absorb grease and turn heavy and soggy instead of browning.

Swap the potato

How well each one fits the dish's main ingredients (egg, flour, parsley):

  1. Shallotfits better
  2. Chivefits better
  3. Arrowrootfits better
  4. Potatothe original

Fit is the average pairing score against egg, flour, parsley. 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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