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!
for 6 servings
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.
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.
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.