When frying potato croquettes make sure that the oil is hot enough, otherwise the croquettes could disintegrate. Also, when they are ready - lovely and golden brown - drain them well and pat them dry with a paper towel to remove any excess oil. Another couple of tips: the recipe for these croquettes is the classic one, but you can fill them however you like - with meats, cheeses etc – and, finally, to make them even crispier, coat them in the breadcrumbs twice!