Here is a goal: How to keep croquettes from going mushy after cooking?

Which way makes more sense to accomplish this goal?

Available options: *When frying the croquette use only a small amount of cooking oil, once they've been cooked keep them in the pan and rest the pan on a cooling rack. *When frying the croquette use only a small amount of cooking oil, once they've been cooked remove from the pan and allow to rest on a cooling rack.
When frying the croquette use only a small amount of cooking oil, once they've been cooked remove from the pan and allow to rest on a cooling rack