Cazzilli: Palermo Potato Croquettes Recipe
Cazzilli, potato and parsley croquettes are typical street food of Palermo. They are made from a mixture of mashed potatoes seasoned with minced garlic and parsley, grated pecorino cheese and whole eggs. Unlike common potato croquettes, cazzilli are not coated with eggs and breadcrumbs, but only floured and fried. The potato cazzilli are served as a snack and as a side dish to the well-known specialty of Sicilian Street food, the sandwich with panelle.
Palermo cazzilli recipe
for 4 people
500 grams of potatoes.
1 clove of garlic.
a tablespoon of chopped parsley.
50 grams of grated Sicilian pecorino.
1 whole egg.
salt and pepper.
peanut oil for frying.
Peel the potatoes
Boil the peeled potatoes in plenty of water for 30/35 minutes depending on their size and when they are cooked, peel them and mash them.
Mix the potatoes with grated pecorino, parsley, egg, minced garlic and a pinch of salt and pepper. Optional - Add a little fresh mint instead of parsley.
Shape of normal potato croquettes with a more or less elongated cylindrical shape.
Sprinkle the croquettes in flour and fry them in plenty of boiling oil.
Remove the croquettes from oil with a spoon and let them drain on absorbent paper. Sprinkle some salt and serve the potato cazzilli, very hot.
Read more on top Sicilian street food recommended by Chef Giovanni here.