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Golden Sicilian potato croquettes served hot in a paper cone.

Sicilian Potato Croquettes Recipe (Cazzilli)

Golden and crunchy Potato Croquettes with fluffy centres and fresh herbs make these Sicilian-style bites taste straight out of an Italian café.

Course: Snack
Cuisine: Italian, Sicilian
Prep Time: 30 minutes
Cook Time: 15 minutes
Chilling Time 3 hours
Total Time: 3 hours 45 minutes
Servings: 2 – 3
Author: Manuela Zangara

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

  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.

  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.
  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.

  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.

  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.
  6. Serve hot in paper cones or on a serving platter while still crisp.