What are the crocche or cazzilli? With the arancinepanelle, sfincione, stigghioli, paninu ca meusa, and many other things, they are part of Sicilian street food.

They are potato croquettes, typically oval and elongated, seasoned with parsley. They are cooked in a couple of minutes in abundant hot oil and eaten immediately.

They must be eaten hot and crunchy; don’t let them cool down because they lose the satisfying crunch of the shell, which counteracts the softness found inside.

Nowadays, street food in Palermo has become a real fashion show. Vendors buy high-end fryers, trying to dazzle pedestrians. Usually, tourists flock around these vendors to taste world-famous Sicilian street food.

What I recommend – and I also wrote it when I talked to you about fried calamari – don’t stop at the first vendor you see on the main streets; I am not saying that the food wouldn’t be good, but you would miss getting to see the spectacular historic center of the city made up of some beautiful architecture that encompasses the entire history of Palermo.

Cazzilli or Crocche- Sicilian Street Food

Every time I go to Palermo I stop to go eat the cazzilli together with the panelle or the “paninu ca meusa” in a fry shop on the corner between Piazza Indipendenza and Corso Calatafimi.

Or in the famous Antica Focacceria of San Francesco, on a side street of Corso Vittorio Emanuele, which, despite its worldwide fame, has maintained its classic street food characteristic. Then there are the food trucks inside the Vucciria Market that sell the ” mascara” ( they are similar to the chili, but they are nothing more than the scraps of chili and paneled in the kitchen) with the chili.

Cazzilli or Crocche- Sicilian Street Food

Cazzilli or Crocche- Sicilian Street Food

Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year


They are potato croquettes made with mashed potatoes mixed with parsley, mint, and sometimes cheese or ham. They are breaded and fried until crispy and golden brown.


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    • Wash the potatoes well, put them in a large pot, and fill with lightly salted cold water.
    • Drain the potatoes and let them cool completely, then peel and mash them (I used the passatutto tomato mill), obtaining a very fine purée without lumps.
    • Season the purée with a generous pinch of salt, fresh ground pepper (optional), chopped parsley, and mint, then mix all the ingredients well.
    • Grease your hands with olive oil and take some dough one at a time, making oval cylinders the size of your thumb.
    • Fry them in plenty of hot oil, a few at a time, making sure they do not stick together. When golden, remove them with a slotted spoon and dry the excess oil on absorbent paper.
Keywords: cazzilli or crocche

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