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Rolled Oats Croquettes

Rolled oats croquettes are fried oat-based patties coated in cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Rolled Oats Croquettes

Ingredients

Directions

Shape

  1. Mix the cooked oats, egg, flour, and sugar together until well combined.

  2. Mold the mixture into oblong shapes.

Coat and fry

  1. Dip each shape in beaten egg, then roll in cracker crumbs.

  2. Drop the croquettes into hot fat and cook 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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Oats + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together3,169 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Oats + sugartop 19% of all pairs
    Smell alikelow
    Cooked together3,548 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

Cooked oats
Makes up the bulk of the croquettes and gives a soft, starchy texture.
Egg
Binds the mixture and sets when heated, holding the shape together.
Flour
Absorbs moisture and firms the mixture so it can be shaped.
Sugar
Adds sweetness and helps the coating brown in the hot fat.

The step that matters

Keep the fat hot when frying. Hot fat sets the coating quickly and browns it. Cool fat lets the croquettes soak up grease and fall apart.

“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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