- Always start with super fresh products when you make croquettes.
-
Let the dough cool overnight in the refrigerator.
-
Always bread the croquettes 'the English way':
first by the flour, then by egg whites that have been beaten with some oil and then by breadcrumbs or even better panko. Panko, Japanese bread crumbs, ensures a firmer crust that absorbs less oil during baking. -
Fried croquettes in oil at 175 ° C for approx. 6 minutes until they are beautifully golden yellow and crispy.
Source : HLN - Peter Goossens