Cazzilli (also known as Crocche) are traditional Italian potato croquettes made with mashed potatoes, salt and pepper, and fresh parsley. They are fried in hot oil until golden and crispy. These oval, elongated potato croquettes are usually served as an appetizer or snack.
Cazzilli are a popular Italian street food and are often sold by vendors at small carts or stalls. They are usually served hot and are best eaten while still hot and crispy.
They make a great snack or side dish and can be served with a variety of dipping sauces.
Cazzilli Ingredients
Potatoes: While any potato will work with this recipe, Yukon or Russet potatoes will work best.
Seasoning: Salt and pepper are all you need!
Parsley: Fresh parsley will work better than dried for this recipe.
Frying oil – use a neutral oil suitable for frying at higher temperatures: canola oil, peanut oil, sunflower oil or corn oil will work well.
Suggestions
Use a potato masher for this recipe. As a shortcut, you may be tempted to use a food processor, but this will over-process them and make them sticky.
Alternatively, you can grate the cooked potatoes using the large holes of a box grater.
Do not overheat the oil, or the cazzilli will burn too quickly. Use a thermometer to heat the oil to about 350°F.
Do not overcrowd the pan, as this can cool the oil too quickly.
If you prefer, you can use other herbs such as fresh basil, thyme or oregano.
How to store Cazzilli
Store leftover cazzilli in the refrigerator for up to 3-4 days. Reheat in the air fryer or oven (to crisp them up). You can reheat them in the microwave, but they won’t stay as crispy.
Can I make Cazzilli in the Airfryer?
Yes, you can make these pancakes in the Airfryer. Place the pancakes in the Airfryer basket and grease them with cooking oil. Cook for 15 minutes at 400°F/200°C, flipping halfway through.
Can I do it in advance?
Cazzilli should be served fresh, hot and crunchy. While cooking, you can keep them warm in the oven at 100°C.
What to pair with Cazzilli
Serve the cazzilli with your favorite sauce: ketchup, sweet chili sauce, mayo, barbecue sauce, or Ranch dressing will all work well.
ingredients
Potatoes
1 kg
Salt
Pepper
Parsley
Oil
Instructions
Peel and halve the potatoes. Place them in a pot of water and bring to a boil. Continue boiling for 30 minutes.
When the potatoes are cooked, remove them from the heat and let them cool. Use a potato masher to mash them.
Season the potatoes with salt and pepper and add the chopped parsley.
Mix well and knead with your hands until you obtain a compact mixture.
Take a little mixture with a teaspoon and form the cazzilli with your hands.
Arrange them on a plate and transfer them to the fridge for 1 hour.
Dip the cazzilli into the boiling oil.
Fry until golden brown.
Serve on a plate with lemon slices.
