Potato croquettes – all the mistakes you should not make to prepare them perfectly

3. Do not let the dough rest

Before breading, remember not to skip a very useful step: let the croquette mixture rest for at least 30 minutes in the fridge or 5 minutes in the freezer. This way it will be even more compact and will not tend to fall apart during cooking.

4. The breading

Together with cooking, it is the phase in which the biggest mistakes are made: if the breading is not perfect and done correctly, there is a risk that it will not coat our croquettes well. To obtain a uniform breading, it is better to choose coarse breadcrumbs and bread each croquette individually.

An excellent way to do this is to follow the three steps that we explain to you in the Neapolitan crocchè recipe: flour the croquette , dip it in the egg white and then in the breadcrumbs. And for an even firmer breading, you can also repeat the steps a second time.

5. Cooking

Breaking potato croquettes when frying is one of the most common mistakes: the culprit, as we have already said, is a not very firm breading, but also uneven cooking. To prevent them from breaking or burning, fry the croquettes in a non-stick pan in which you have heated plenty of vegetable oil.

If you have a cooking thermometer, make sure it reaches 350 °F , or use a homemade method to check the temperature of the oil. At this point, fry the croquettes by putting 3 or 4 at a time , turning them from time to time, and let them cook until golden brown.

6. Serve them too greasy

There is nothing worse than serving fried foods that are too greasy and wallow in excess frying oil. To avoid this problem, there is a very simple trick: in addition to cooking the croquettes at the right temperature, remove them from the pan with a slotted spoon and place them on a plate covered with absorbent kitchen paper .

With a clean sheet of the same paper, also absorb any excess oil from the surface so that the potato croquettes do not remain too greasy.