Keeping croquettes crispy and intact
Crispy potato croquettes rely on a firm filling, a proper coating, and hot oil. Use mashed potatoes that are slightly drier than usual—leftover mashed potatoes work perfectly because they’re already firm. Mix in fillings like cheese, herbs, or ham, shape, chill, and coat thoroughly.
Coating and frying:
- Shape croquettes and chill them to firm up the exterior.
- Dredge in flour, dip in beaten egg, then coat with fine breadcrumbs.
- Fry in oil at 350–375°F (175–190°C) until golden, or bake for a lighter version.
Tips for success:
- Dry filling: Excess moisture causes splitting; squeeze out or minimize wet additions.
- Double coat: For extra durability, repeat the egg-and-breadcrumb step.
- Temperature control: Maintain steady oil heat so croquettes brown quickly without soaking up oil.
Serve immediately for peak crispness with dips like aioli, marinara, or mustard. Proper chilling and coating make croquettes that are crunchy outside and tender inside.