Street food
Crocchè
Crocchè, or cazzilli in Palermo dialect, are soft potato croquettes flavoured with parsley and fried golden, the classic partner to panelle.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 1 kgfloury potatoes (such as Maris Piper or russet)
- 3 tbspflat-leaf parsley, finely chopped
- 1 small garlic clove, very finely chopped (optional)
- 1 tspfine salt
- black pepper
- olive oil for frying
Method
Boil the potatoes. Boil the potatoes whole in their skins in salted water for 25–35 minutes until completely tender. Drain and leave to steam dry for a few minutes.
Mash. Peel while still hot (hold them in a cloth) and mash or rice until smooth. Mix in the parsley, garlic if using, salt and plenty of pepper.
Shape. When cool enough to handle, roll into cylinders about 7 cm (3 in) long and 2.5 cm (1 in) thick. Chill for 20 minutes to firm up.
Fry. Fry in olive oil at about 175°C (350°F), a few at a time, turning gently, for 3–4 minutes until golden all over. Drain on kitchen paper.