Cazzilli palermitani 

The cazzilli palermitani, also called crocchè, represent a classic of the Sicilian rotisserie, they are potato croquettes whose name derives from their typical elongated shape. Cazzilli, together with panelle (chickpea flour pancakes) and scaccia, are a typical street dish. Although the recipe includes a few simple ingredients, cazzilli are one of the most delicious foods that can be enjoyed in Sicilian fryers. The preparation involves the use of floury potatoes that are boiled and sieved obtaining a thick puree with which oval croquettes are formed to fry in oil.

Excellent to propose as a delicious appetizer, the cazzilli palermitani are ideal for any dinner or appetizer with friends. Accompanied by a fresh salad or a side dish of sautéed vegetables, they also turn into a truly irresistible second course.

INGREDIENTS FOR 25/30 CAZZILLI

Floury potatoes 1 Kg

Chopped parsley 1 tuft

Salt to taste

Black pepper to taste

Extra virgin olive oil to taste

HOW TO PREPARE THE CAZZILLI PALERMITANI

To prepare the cazzilli palermitani start by washing and boiling the potatoes (preferably whole with the skin) in salted water, then drain and let them cool completely (you can cook them the night before). Peel the potatoes and pass them to the vegetable mill taking care to obtain a fine puree and without lumps. Add salt, pepper, chopped parsley (or mint) to the puree. Mix well until a homogeneous mixture is obtained; Grease your hands with olive oil and then take a small amount of mixture (you will have to get a kibble the size of a middle finger) and form a cazzillo, which you will place on a tray. Continue until you finish the dough. Fry the cazzilli in extra virgin olive oil (or peanut) at about 175 °C -180 °C (never exceed 180 °C). Start frying by doing a test with a single cazzillo: if it opens or absorbs too much oil remaining soft inside you will have to add 2-3 tablespoons of flour, even if the original recipe does not provide for it, since the Sicilian fryers use a particular type of potatoes that do not make this addition necessary. Then fry all the and serve immediately! 

ADVICE

For a successful cazzilli it is essential that the potatoes are floury: since the mixture does not involve the use of eggs, you will have to get a thick mashed potato in order to maintain the elongated shape, typical of cazzilli, during frying.