Cazzilli (also known as Crocche) are traditional Italian potato croquettes that are made with mashed potato, salt and pepper, and fresh parsley. They are deep-fried in hot oil until they are golden brown and crunchy. These oval and elongated potato croquettes are usually served as a starter or a snack. Cazzilli are a popular Italian street food and are often sold by vendors from small carts or stands. They are usually served hot and are best eaten while they are still warm and crunchy. They make a great snack or side dish, and can be served with a variety of dipping sauces.
Potatoes – while any potato will work with this recipe, Yukon or russet potatoes will work the best.
Seasoning – salt and pepper is all you need!
Parsley – fresh parsley will work better than dried for this recipe.
Oil for frying –use a neutral oil suitable for frying at higher temperatures: canola oil, peanut oil, sunflower oil, or corn oil will be suitable.
For this recipe, use a potato ricer. As a shortcut, you might be tempted to use a food processor, but this will over-process them and make them gluey. Alternatively, you can grate the cooked potatoes with the large holes of a box grater.
Don’t make your oil too hot, otherwise, the cazzilli will burn too quickly. Use a thermometer to heat the oil to about 350°F. Don’t overcrowd the pan, as this might cool the oil down too quickly.
If you prefer, you can use other herbs like fresh basil, thyme, or oregano.
Keep the leftover cazzilli in the fridge for up to 3-4 days. Reheat them in the air fryer or oven (for crispiness). You can reheat them in the microwave, but they won’t stay as crispy.
Yes, you can make these fritters in the Airfryer. Place the cazzilli in the Airfryer basket, and spray with cooking oil. Cook for 15 minutes at 400°F/200°C, turning halfway.
The cazzilli are best served fresh, while they’re hot and crispy. While cooking them, you can keep them warm in the oven at 200°F (100°C).
Serve the cazzilli with your favorite sauce: ketchup, sweet chili sauce, mayonnaise, BBQ sauce, or Ranch dressing will all work well.
Peel and cut the potatoes in half. Place them in a pot of water and bring to a boil. Continue to boil for 30 minutes.
Once the potatoes are cooked, remove them from the heat and allow to cool. Use a potato ricer to mash them.
Season the potatoes with salt and pepper and add the chopped parsley.
Mix well and knead with your hands to obtain a compact mixture.
Scoop some of the mixture with a teaspoon and form the cazzilli with your hands.
Arrange them on a plate and transfer them to the fridge for 1 hour.
Drop the cazzilli into hot oil.
Fry until golden.
Serve on a plate with slices of lemon.