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Potato Croquettes

A fried roll of mashed potatoes mixed with butter, spices, egg yolk, parsley, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Potato Croquettes

Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Croquettes

Ingredients

Directions

Make the mixture

  1. In a bowl, mix the hot mashed potatoes, butter, white pepper, cayenne, salt, and celery salt until very light.

  2. Once slightly cool, add the egg yolk and mix well.

  3. Rub the mixture through a sieve and fold in the chopped parsley.

Shape and coat

  1. Shape the mixture into rolls, then roll in bread crumbs.

  2. Dip the rolls in the beaten egg, then roll in crumbs again.

Fry and serve

  1. Fry in smoking hot lard for one minute until golden.

  2. Serve on a bed of French peas heated with butter and cream.

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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  4. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  5. Potato + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together2,047 recipes

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

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 soft body that holds the croquette shape.
Egg yolk
Adds richness and helps bind the mixture so it holds together when shaped.
Butter
Adds fat and richness, softening the potato mixture for a light texture.
Bread crumbs
Form a crisp, golden browned crust when fried.
Egg
Coats the rolls so the bread crumbs adhere and form an even crust.

The step that matters

Fry in smoking hot lard. The fat must be very hot so the crumb coating browns quickly and seals before the potato interior absorbs grease and softens. Frying in cooler fat produces greasy, pale croquettes that may fall apart.

Swap the white pepper

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

  1. Thymefits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. White pepperthe original

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

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