Manchego & Other Spanish
Ricotta & Mascarpone
Provolone & Other Italian
Award-winning chef. Successful restaurateur.
Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani ® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.
GALBANI® FRESH MOZZARELLA, HAM AND POTATO CROQUETTE
Russet potatoes (boiled and allowed to dry overnight)
Eggs (1 whole egg plus 2 yolks)
Galbani Grated Parmesan cheese
Italian parsley, chopped
4 – 6 oz.
Thinly sliced ham, finely chopped
4 – 6 oz.
Galbani Fresh Mozzarella, cubed
Vegetable oil for frying
Kosher salt & freshly ground black pepper to taste
Boil the potatoes until tender, about 30 minutes. Remove and let cool for one hour.
Peel the potatoes and put through potato ricer. Allow to cool slightly.
Stir the egg, 2 egg yolks, Parmesan cheese, parsley, and ham into the potatoes.
Season with salt and pepper.
For each croquette, use about ¼ cup of the potato mixture. Place in the palm of your hand and form a ball.
Make an indentation in the center of the potato ball and add a few cubes of Mozzarella. Bring up the sides to cover the cheese.
Form ball into a sausage shape about 1 inch thick by 2 ½ inches long.
Repeat the process with the remaining potato mixture.
Dip the potato logs into all-purpose flour to coat with a light dusting all around. Place the logs on a wire rack and allow them to dry for 20 to 30 minutes.
When ready to fry the croquettes, pour about ½ inch of oil into a large skillet. Heat over medium heat.
Place only as many croquettes into the pan as will fit without crowding. Fry until evenly browned, turning occasionally.
Drain on paper towels.
Serve immediately or keep warm in a low oven.
Optional: Serve with a side of dipping sauce.
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