Crunchy and tasty potato cazzilli. I discovered this recipe in an old cooking magazine in a section dedicated to Sicilian cuisine. These are Sicilian Cazzilli, crispy potato fritters made with very few ingredients, practically just boiled potatoes and very little else. They are super crunchy on the outside and soft on the inside and they are so good I assure you they will disappear in a flash! The Palermitan Cazzilli are a specialty of Sicilian street food, especially in the Palermo area, perfect when accompanied by typical Panelle. I fried them as the traditional recipe calls for, but for a lighter version, you can choose to bake them or cook them in an air fryer; they might be less crunchy but equally delicious. I also recommend not to miss the recipe for Potato Flatbread and Potato Nuggets. Let’s head to the kitchen and make some delicious Palermitan Cazzilli together

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4 People
Cooking methods: Stove, Frying
Cuisine: Italian

175.67 Kcal

calories per serving

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Energy 175.67 (Kcal)
Carbohydrates 21.16 (g) of which sugars 1.23 (g)
Proteins 2.04 (g)
Fat 9.69 (g) of which saturated 1.34 (g)of which unsaturated 8.02 (g)
Fibers 2.02 (g)
Sodium 98.91 (mg)

Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Palermitan Crocchè

1.1 lbs potatoes
0.7 oz potato starch
1 bunch parsley
to taste salt
1.3 cups seed oil (for frying)

What you need

Potato Masher

How to prepare Palermitan Cazzilli

Peel the potatoes. Wash them, cut them into cubes, and let them cook in boiling water for 20-25 minutes. Test the cooking by piercing them with a fork.
With the help of a potato masher, mash the potatoes into a purée. Add a pinch of salt, chopped parsley, and potato starch. The traditional recipe also calls for mint, but I don’t like it so I preferred not to add it.
Mix well with a fork. The potato starch will dry the potatoes, making it easy to prepare the croquettes.
With slightly oiled hands, form the Potato Cazzilli. Take a small portion of the mixture and roll it into an elongated spindle shape. Prepare them all the same way until the dough is used up.
All that’s left is to dip them in the hot seed oil. Let them brown well on all sides.
Remove them with a slotted spoon and let them drain on kitchen paper. Enjoy them while still hot.
See you tomorrow with a new recipe, a hug, Loredana