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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.

INGREDIENTS

1 kg of potatoes 
A sprig of parsley 
Seed oil
Salt
1 tablespoon of corn starch
potato crocchè recipe

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.

Potatoes
Potatoes
Pepper
Pepper
Parsley
Parsley
breadcrumb
breadcrumb

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.