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Sicilian 'Cazzilli' - Potato Croquettes, Italian Street Food

If you have been to Sicily, and enjoy local street-food, you'll be delighted to know that cazzilli are very easy to make at home!
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Are you a fan of Italian street-food? Have you ever been to Sicily and tried these typical 'cazzilli', which are a type of potato croquettes usually eaten inside bread?

In Sicilian, these small potato croquettes are known as cazzilli, which is a slightly rude term as it actually means 'tiny penis' to give an idea of their shape.

They are very popular and usually served as an antipasto or snack in trattorias, or along Sicilian streets next to 'pane e panelle', which is is chickpea torte also served in a bun.

Cazzilli are traditionally a poor left-over dish, but you are welcome to add some cheese (pecorino, parmesan or mozzarella would work just fine) to add some extra flavor to them!

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Ingredients

for 6 servings

Cazzilli Ingredients

  • Potatoes 1 kg
  • Garlic Cloves 1
  • Parsley (Stem) 1
  • Salt as needed
  • All-purpose flour as needed
  • Peanut oil as needed

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Filippo Bartolotta

Filippo Bartolotta

tagAlt.lugana superiore

Lugana DOC Superior Wine

Lugana Superior: a wine with a complex flavor profile, golden reflections, and unforgettable taste.

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About Consortium of Lugana Wines

Preparation

for 6 servings

Step

1

Of 3

Prepare the Potatoes

Take the potatoes and place them with their skins in cold water.

Cook the potatoes until they are cooked and soft by poking them with a fork.

Mash the potatoes with a potato masher while they are still hot and place them in a bowl.

Step

2

Of 3

Create the Croquettes

Add the chopped parsley, chopped garlic, salt and mix the mixture.

Create very elongated patties with your hands and place them on a plate.

Let the cazzilli palermitani rest in the refrigerator for about 2 hours (even better if all night) then proceed to fry.

Step

3

Of 3

Fry the croquettes

Heat plenty of peanut oil in a tall pan with narrow edges and, when it is hot, fry the first piece.

TIP: If you see that the cazzilli fries well and without problems, it means that the potatoes were floury enough. If, however, you see that they open up while cooking, flour all the cazzilli completely, then fry.

Fry the cazzilli palermitani for a few minutes, then drain on paper towels and serve piping hot.

 

Try it with...

or show me more...

Filippo Bartolotta

Filippo Bartolotta

tagAlt.lugana superiore

Lugana DOC Superior Wine

Lugana Superior: a wine with a complex flavor profile, golden reflections, and unforgettable taste.

View product
About Consortium of Lugana Wines

...Great Italian Goodies!

tagAlt.lugana superiore

Lugana DOC Superior Wine

Lugana Superior: a wine with a complex flavor profile, golden reflections, and unforgettable taste.

View product
About Consortium of Lugana Wines
tagAlt.lugana superiore

Lugana DOC Superior Wine

Lugana Superior: a wine with a complex flavor profile, golden reflections, and unforgettable taste.

View product
About Consortium of Lugana Wines

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