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Cazzilli or Crocche`- Sicilian Street Food

Cazzilli or Crocche- Sicilian Street Food

Avatar of Anna Mariasolo-dolce
4.84 from 6 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Sicilian Street Food
Cuisine Italian


  • 1 kg potatoes 35.3 oz
  • chopped parsley
  • chopped mint
  • salt and pepper


  • Wash the potatoes well, put them in a large pot, 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 well all the ingredients.
  • Grease your hands with a little 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 they are golden, go out with a slotted spoon and dry the excess oil on absorbent paper.


Keyword cazzilli, crocche, croquettes
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