Parmesan
Concepts
Want to showcase Parmesan on your menu? Serve up something sensational with these innovative concepts.
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GALBANI® FRESH MOZZARELLA, HAM AND POTATO CROQUETTE
INGREDIENTS
6 | Russet potatoes (boiled and allowed to dry overnight) |
3 | Eggs (1 whole egg plus 2 yolks) |
1 cup | Galbani Grated Parmesan cheese |
2 tbsp. | Italian parsley, chopped |
4 – 6 oz. | Thinly sliced ham, finely chopped |
4 – 6 oz. | Galbani Fresh Mozzarella, cubed |
1 cup | All-purpose flour |
Vegetable oil for frying | |
Kosher salt & freshly ground black pepper to taste |
METHOD
- 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.
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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.
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Form ball into a sausage shape about 1 inch thick by 2 ½ inches long.
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Repeat the process with the remaining potato mixture.
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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.
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When ready to fry the croquettes, pour about ½ inch of oil into a large skillet. Heat over medium heat.
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Place only as many croquettes into the pan as will fit without crowding. Fry until evenly browned, turning occasionally.
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Drain on paper towels.
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Serve immediately or keep warm in a low oven.
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Optional: Serve with a side of dipping sauce.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments