Palermo-style Cazzilli

Palermo-style “cazzilli”, also known as potato croquettes, are a typical Sicilian street food. Here is the recipe for preparing these delicious spiced croquettes.

Ingredients

• 1 kg of potatoes
• 2-3 tablespoons of chopped parsley
• 2 cloves of garlic
• Black pepper to taste
• Salt to taste
• 100 g of grated cheese (pecorino or parmesan, depending on preferences)
• Breadcrumbs as needed
• Seed oil for frying

Preparation

1. Start by boiling the potatoes in salted water until they are soft. Once ready, drain them and let them cool down a bit.
2. When the potatoes are still warm, peel and mash them using a potato masher or a fork, until a smooth puree is obtained.
3. Add the mashed potatoes to the chopped parsley, crushed or finely chopped garlic cloves, a dash of black pepper, salt, and grated cheese. Mix everything until a homogeneous mixture is obtained.
4. With moistened hands, take small amounts of the mixture and shape them into the characteristic form of cazzilli, namely elongated and slightly flattened cylinders.
5. Roll the cazzilli in breadcrumbs until they are completely coated.
6. Heat the seed oil in a deep pan and, once it has reached the ideal temperature (about 170-180°C), fry the cazzilli until they become golden and crispy.
7. Drain them on paper towels to remove excess oil and serve hot.

Curiosity

The cazzilli get their name from the Sicilian dialect and are loved for their crispy exterior and soft interior. They are a real institution in Sicilian street food and are often served with panelle (chickpea flour fritters) to create the typical “panino with panelle and cazzilli”.

For an extra touch, you can add fresh herbs or pieces of cooked ham to the mixture for a richer variant. Enjoy your meal!