Parmesan fries with parma ham croquettes

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One of my favorite snacks for fries is a croquette. And I’m certainly not the only one, every year 300 million croquettes pass through the Netherlands * . That’s about 25 per person! I can’t reach this number, but every now and then I should be able to, right? 🙂

Because I’m always looking for new and surprising recipes and flavors, I thought it would be a great idea to transform this Dutch delicacy into an Italian variant. I pimped the fries with some Parmesan cheese and the croquettes filled with a delicious ragout with Parma ham and Italian herbs.

What has remained truly Dutch in this recipe are the robust potato fries from CêlaVíta . Because they are the best from Dutch soil. And these fresh fries are also easy to prepare in the oven, deep fryer or Airfryer.

With this dish you change an ordinary snack moment to a higher culinary position. Of course you can also enjoy these Parmesan fries and Parma ham croquettes on Friday evening in front of the TV. But they certainly wouldn’t look out of place on a nice plate with a tasty Italian salad and a glass of wine.

Recipe Garlic Parmesan fries with Parma ham croquettes



1 bag CêlaVíta robust cut fries
Handful of parmesan cheese
1 clove of garlic
Splash of olive oil
Fresh basil

Plate of breadcrumbs
Plate of flour
2 eggs
Oil for frying

55 g flour
50 g butter
400 ml vegetable stock Splash of
whipped cream
3 gelatine leaves
1 teaspoon Italian herbs
100 g Parma ham

Baking tray with baking paper
Pan for frying
Plastic foil


Soak the gelatin in a bowl of cold water. Melt the butter in a pan and add the flour (roux). Cook for a few minutes, stirring, until the mixture looks and feels gritty, then the roux is done. Add the stock little by little and stir with a whisk until smooth. Also add the whipped cream and Italian herbs. Squeeze the gelatin well and stir into the sauce. Cut the Parma ham into thin strips and add. Let the filling thicken for a few minutes. Then transfer to a bowl lined with plastic foil and let it cool at room temperature and then in the fridge until the ragout is completely stiff.

Cut a piece out of the cooled filling and knead it with your hands into a croquette. Place the kneaded filling in the flour and roll in it. Then dip in the beaten eggs and breadcrumbs. Then again through the egg and breadcrumbs for an extra crispy crust. Repeat until the filling is used up. In the meantime, keep the breaded croquettes in the fridge

Preheat the oven to 220 degrees if you prepare the fries in the oven. Crush some garlic and mix with a little olive oil. Place the robust chips in a bowl and toss in the garlic oil (skip this step if you are cooking the chips in the deep-fat fryer). Spread the fries on a baking tray lined with baking paper. Bake the fries in the oven according to the package (or in the Airfryer).

Meanwhile, heat the frying oil or sunflower oil to about 170 degrees. Fry the croquettes in batches for about 3 minutes until golden brown and let them drain on a piece of kitchen paper. Remove the garlic fries from the oven and sprinkle with some Parmesan cheese and fresh basil. Enjoy your meal!Tips:

  • Do you fry the fries in the deep fryer? Then sprinkle the fries with the garlic oil after frying.
  • Knead the croquette filling with wet hands, then the mixture will stick less quickly.
  • Not his garlic fan? Then omit these and use only Parmesan cheese.
  • You can also prepare the ragout a day in advance and leave it in the fridge overnight


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Source: Leukerecepten by leukerecepten-nl.
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