Crocchè
Crocchè di patate · in dialect: cazzilli (Palermo)
Palermo potato croquettes with parsley
Crocchè, or cazzilli in Palermo dialect, are soft potato croquettes flavoured with parsley and fried golden, the classic partner to panelle.
The story
Unlike most croquettes, Palermo’s crocchè have no egg and no breadcrumb coat: just well-seasoned mashed potato with parsley, fried until a thin golden crust forms. Use floury potatoes and mash them while hot.
Ingredients
Method
1Boil 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.
2Mash
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.
3Shape
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.
4Fry
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.
Tips for success
- If the mixture is too soft to shape, the potatoes were too wet: dry them over a low heat in the pan for a minute after draining.
Variations
- Add a little grated pecorino and a beaten egg for a firmer, richer croquette (no longer vegan).
Making ahead and storing
Shaped crocchè keep for a day in the fridge before frying.
What to drink
Grillo, or a cold beer.
Crocchè: your questions
Why are crocchè called cazzilli?
It is Palermo dialect, a cheeky name for their shape. In the rest of Sicily they are simply crocchè.
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