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.
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.
The Palermo “cazzilli” is an easy recipe, perfect as an appetizer or to be served during cocktail hour, wherever you are.