Golden and crunchy Potato Croquettes with fluffy centres and fresh herbs make these Sicilian-style bites taste straight out of an Italian café.
I love all potato croquettes! My mum used to make them often, even though she makes them differently. I will share her recipe as soon as possible.
Even though they require a little planning, they are very easy to make. I boiled the potatoes the day before and left them in the fridge overnight, which gave the cazzilli a firmer texture and helped them keep their shape once fried.
These Sicilian potato croquettes, known as cazzilli, are exactly like the ones you can buy on the streets of Palermo. I also made them for a Sicilian Street Food party I organised for Foodbuzz 24×24.
They are best eaten hot! I served them in paper cones because this is how they are often served in Palermo. Their crisp outside gives each croquette a satisfying crunch while the centre stays soft and fluffy.
These croquettes make a great snack and can also be served as an appetiser or side dish. They can be addictive, so be warned!
What are Potato Croquettes?
Potato croquettes are small rolls or patties made with mashed potatoes. People often combine them with cheese, herbs, eggs, or meat like prosciutto or bacon for richer variations.
Some versions are coated in breadcrumbs and fried until golden and crisp, while others, like these Sicilian cazzilli, stay much simpler and don’t use a coating.
They are popular in many countries. The shape and filling can vary from place to place. In Italy, they are often called crocchette di patate. In Sicily, potato croquettes are known as cazzilli.
People make potato croquettes by shaping mashed potatoes and frying them until crisp, then serving them as street food, snacks, appetisers, or side dishes.
Reasons to Make Homemade Cazzilli
- Freshly fried potato croquettes work equally well as a snack, appetiser, or part of a larger meal spread.
- Traditional cazzilli use pantry staples most people already keep at home, especially potatoes and herbs.
- Smaller batches fry quickly, which helps when cooking for guests or preparing several dishes at once.
Key Ingredients for Potato Croquettes
Potatoes
Potatoes give the croquettes their soft centre and help them keep their shape during frying. Floury varieties such as Russet potatoes or King Edward potatoes work especially well because they mash smoothly and contain less moisture than waxy potatoes.
Parsley
Parsley adds freshness and colour to the mixture. Flat-leaf parsley is usually the best choice because it has a gentler flavour and mixes evenly through the potatoes.
Mint
Mint gives the croquettes a more traditional Sicilian flavour. Fresh mint adds a light herbal finish.
Find the complete list with measurements in the recipe card below.
How to Make Potato Croquettes
Step 1: Boil the potatoes with their skins on in salted water until fully cooked and fork-tender. Let them cool completely, then refrigerate overnight before making the cazzilli.
Step 2: Peel the potatoes the next morning and pass them twice through a potato ricer. Add the salt, pepper, parsley, and mint, then mix well.
Step 3: Shape the mixture into elongated croquettes about 5 cm – 3 inches long and 2 cm – a little less than 1 inch wide. Keep your hands slightly wet and wash them often to help form smooth cazzilli and reduce sticking.
Step 4: Arrange the shaped cazzilli on a baking sheet lined with baking paper, then refrigerate for 3 to 8 hours before frying.
Note: While the oil heats, place the cazzilli in the freezer for a few minutes to help firm them before frying. Oil with low heat may cause the cazzilli to break or absorb excess oil.
Step 5: Heat the oil to around 200°C – 400°F and fry the cazzilli in small batches until golden brown. Let the oil return to temperature before frying the remaining croquettes. Transfer to a paper towel-lined plate.
Step 6: Serve hot in paper cones or on a serving platter while still crisp.
Frequently Asked Questions
Floury potatoes such as Russet or King Edward work best because they mash smoothly and contain less moisture than waxy varieties.
Yes, but fillings belong more to variation-style croquettes than to the plain traditional cazzilli version. For filled croquettes, a flour, egg, and panko breadcrumb coating helps hold everything together during frying.
Using floury potatoes, chilling the mixture properly, and frying in hot oil helps prevent the croquettes from falling apart during cooking.
Yes, but it works best with breadcrumb-coated croquettes or firmer variations. The plain traditional Sicilian version is better suited to deep frying.
Potato croquettes pair well with garlic aioli, herbed mayonnaise, spicy tomato sauce, or a simple yoghurt dip with lemon and herbs. You can also serve them plain with fresh lemon wedges on the side.
Extra Help from the Kitchen
Mash Without Steam – Spread the riced potatoes on a tray for a few minutes before mixing in the herbs and seasoning. Releasing trapped steam helps create a firmer potato mixture.
Use a Kitchen Thermometer – Check the oil temperature during frying to help the croquettes cook evenly and stay crisp outside.
Arrange on a Baking Sheet – Place the shaped cazzilli on a lined baking sheet before chilling to stop them sticking together in the fridge.
Cook Until Fork Tender – Test the potatoes with a fork before draining to make sure they mash smoothly without lumps.
Rest Before Serving – Leave the croquettes on kitchen paper for 1 minute before serving to help the outside stay crisp.
Variations and Twists
Cheesy Potato Croquettes – Mix 1 egg yolk through the potato mixture, then place a cube of low-moisture mozzarella or provolone in the centre before shaping. Coat the croquettes in flour, beaten egg, and breadcrumbs before chilling to help keep the cheese inside while frying. Let any excess egg drip off before coating in breadcrumbs.
Lemon Herb Cazzilli – Mix finely grated lemon zest through the potatoes with the parsley and mint for a fresher citrus flavour that pairs well with fried foods.
Potato and Ham Croquettes – Stir 1 egg yolk and finely chopped ham through the potatoes before shaping. Coat the croquettes in flour, beaten egg, and breadcrumbs before chilling to help prevent gaps from forming around the ham during frying.
Chicken Potato Croquettes – Mix 1 egg yolk and finely shredded cooked chicken through the potato mixture before shaping. Coat the croquettes in flour, beaten egg, and breadcrumbs before chilling to help keep the filling compact during frying.
Garlic and Saffron Cazzilli – Stir a pinch of saffron dissolved in a teaspoon of hot water through the potatoes with a pinch of garlic powder for a deeper flavour and warmer colour.
Storage and Shelf Life
Store potato croquettes leftovers in an airtight container in the refrigerator for up to 2 days. Let them cool completely before storing to help keep the outside crisp.
They can also be frozen for up to 2 months in a freezer-safe container or freezer bag. Freeze them in a single layer first to prevent them from sticking together. Thaw overnight in the refrigerator before reheating.
Reheat in hot oil, an air fryer, or a hot oven at 180°C – 350°F until heated through and crisp again. Avoid microwaving because the croquettes can become soft.
More Crispy Snacks and Appetisers
Sicilian Potato Croquettes Recipe (Cazzilli)
Equipment
Ingredients
- 500 g – 1 lb potatoes
- 1 tbsp parsley – chopped
- 1 tbsp mint – chopped, optional
- 5 to 6 g – 0.2 oz salt
- 1 pinch black pepper
Instructions
- Boil the potatoes with their skins on in salted water until fully cooked and fork tender. Let them cool completely, then refrigerate overnight before making the cazzilli.
- Peel the potatoes the next morning and pass them twice through a potato ricer. Add the salt, pepper, parsley, and mint, then mix well.
- Shape the mixture into elongated croquettes about 5 cm – 3 inches long and 2 cm – a little less than 1 inch wide. Keep your hands slightly wet and wash them often to help form smooth cazzilli and reduce sticking.
- Arrange the shaped cazzilli on a baking sheet lined with baking paper, then refrigerate for 3 to 8 hours before frying.Note: While the oil heats, place the cazzilli in the freezer for a few minutes to help firm them before frying. Oil with low heat may cause the cazzilli to break or absorb excess oil.
- Heat the oil to around 200°C – 400°F and fry the cazzilli in small batches until golden brown. Let the oil return to temperature before frying the remaining croquettes. Transfer to a paper towel-lined plate.
- Serve hot in paper cones or on a serving platter while still crisp.
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Easy and interesting , I`m gonna give them a try
This croquettes are beautiful and easier to make than I would have thought. I will have to try making them!
I love crocchette di patate, but I never made them at home! And now I want them badly! Thanks a lot for your tips about frying.. so useful!
What a great recipe, these look fantastic!! Happy New Year! xoxo
Oh wow – these look delicious!!! Love it.
Happy New Year to you. I am really going for these they look so tasty.
Manu, these look fantastic…but I want them NOW! LOL…I guess I will be patient an plan ahead…this is a winner!
You know, I’ve never had potato croquettes! But these look wonderful… I love that they have mint in them!
Happy New Year to you and your family! And a good way to start 2012 in the kitchen!
que ricos me los imagino Manu!!!! los voy a probar en las vacaciones!!! besos!!