The Ultimate Party Snack


The more stars, the more
points this recipe will get.



Peel, wash, and place the potatoes into a medium pot..

Add cold water to cover. Add ½ tablespoon of coarse salt and bring to a boil. Cook for about 20 minutes or until fork tender.

Drain the potatoes then mash with a potato ricer.

Add butter, Parmigiano Reggiano cheese, egg yolk, ground nutmeg, salt, and pepper, then mix all the ingredients.

Prepare the filling by chopping ham and mozzarella cheese into small pieces, then combine them.

Spoon a tablespoon of mashed potatoes into the palm of your hand, fill the center with 1 teaspoon of filling then shape into golf-sized balls.

On a shallow plate, prepare the batter by mixing flour and water. The consistency should be just thick.

Drench each ball briefly into the batter, then roll in the bread crumbs making sure to coat them completely.

Fry the croquettes in a large skillet of abundant hot oil until golden.

Drain over a plate lined with a paper towel.

Allow cooling a couple of minutes before serving.

About Chef Ale Gambini

Ale Gambini, aka A Queen in the Kitchen, is an LA-based Italian food ambassador, author, award-winning host of online food programs, cooking instructor, and certified chocolate and tea taster. Born and raised in Northern Italy, beautiful Milan, she learned how to cook and love good food from her beloved grandmother Nonna Fernanda. As a cooking instructor, Ale has taught hundreds of food enthusiasts to cook like an Italian.


Ham & cheese croquettes

    • 30 minutes

    • 10 minutes

    • 150 per serving

    • 12



2 large potatoes

½ tablespoon coarse salt

1 tablespoon unsalted butter

½ cup Parmigiano Reggiano cheese, grated

1 egg yolk

1 pinch ground nutmeg

salt and pepper, to taste

3 thin slices of Prosciutto Cotto (Italian cooked ham)

1 ball of mozzarella cheese

1/3 cup all-purpose flour

½ cup water

bread crumbs, for coating

canola oil, for frying


Use Parmigiano-Reggiano 24 months.

Prosciutto cotto has to be sliced thinly and without any rind.

Squeeze out the excess of water from the mozzarella.


Falanghina, Fiano wines.
Caipirinha cocktail.