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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 elongated, oval potato croquettes are usually served as a starter or snack. Cazzilli are a popular Italian street food and are often sold by vendors from small carts or stands. They are usually served hot and are best eaten while they are still warm and crunchy. They make a great snack or side dish and can be served with a variety of dips.
Cazzilli Ingredients
Potatoes – while any potato will work with this recipe, Yukon or Russet potatoes will work best.
Seasoning – salt and pepper is all you need!
Parsley – fresh parsley will work better than dried for this recipe.
Oil for frying – use a neutral oil suitable for frying at higher temperatures: canola oil, peanut oil, sunflower oil or corn oil will work.
Advice
For this recipe, use a potato masher. As a shortcut, you might be tempted to use a food processor, but that will overprocess them and make them gooey. Alternatively, you can grate the cooked potatoes with the large holes of a box grater.
Don’t heat your oil too much, otherwise the cazzilli will burn too quickly. Use a thermometer to heat the oil to about 350°F. Do not overcrowd the pan, as this may cool the oil too quickly.
If you prefer, you can use
Use other herbs like fresh basil, thyme or oregano.
The rest of the recipe is on the next page
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