INGREDIENTS
1 kg of potatoes
A sprig of parsley
Seed oil
Salt
1 tablespoon of corn starch
Crocchè
Potato crocchè is a typical Italian street food recipe. A creamy mashed potato ball coated in crispy breadcrumbs, to be eaten straight out of the frying pan while they are still hot.
ORIGINS
Potato crocchè is a typical Italian dish, and it is impossible to track down the original recipe given that there are many different versions throughout Italy. This dish is known under a different name in every region: in Naples, they are called crocché, in Palermo they are known as “cazzilli”, and are made with minced parsley and served in a long Italian loaf of bread.
RECIPE
The Palermo “cazzilli” is an easy recipe, perfect as an appetizer or to be served during cocktail hour, wherever you are.
INTERESTING FACTS
Did you know? The Palermo “cazzilli” is a recipe traditionally made by lower-class Sicilians. The original recipe called for the use of old potatoes!
To follow the real Palermo tradition, the “cazzilli” should be served with “panelle”, a typical Palermo fritter made of flour and chickpeas.
