Cazzilli (or potato croquettes) are delicious potato patties typical of Sicilian cuisine. They are crispy on the outside and soft on the inside, perfect to serve as an appetizer or side dish. This recipe uses potatoes, garlic, parsley, eggs, breadcrumbs, olive oil, salt and pepper. They are prepared by cooking the potatoes, mashing them and mixing them with the other ingredients, then forming patties and frying them in hot oil.
Boil the peeled potatoes and press them through a potato ricer; to the purée, mix in chopped garlic and parsley, seasoning with salt and pepper
When the mixture has cooled slightly, form oval croquettes and fry them in hot oil after dipping them in beaten egg whites and breadcrumbs
Drain, let dry on absorbent paper to remove excess oil, and serve the cazzilli still hot
Pan
Potato ricer
Bowl
Store in the refrigerator in an airtight container for up to 2 days
Cazzilli are typical of Sicilian cuisine
Italy, Sicilia
| Energy (kcal) | 83.77 |
| Carbohydrates (g) | 16.19 |
| of which Sugars (g) | 0.38 |
| Fat (g) | 0.88 |
| of which Saturates (g) | 0.31 |
| Protein (g) | 3.03 |
| Fiber (g) | 1.49 |
| Sale (g) | 0.02 |
