Click here to submit it. In making croquettes, use bread crumbs if possible, rolled or ground to the fineness of powder. Place them in an even oblong in the center of a board. Dilute one slightly beaten egg with twice the amount of cold water and place in a pie plate.
Olive oil is even better but of course more expensive.
Whatever fat be used heat until a bit of bread can be browned in it in forty counts. Dip the empty frying basket in the hot fat, then fill with the croquettes, taking care that there are not enough to touch each other or the sides of the basket. When cooked drain on crushed unglazed paper. Heat the fat before attempting to fry a second batch.