Cazzilli Palermitani
Serves 15
Directions
- 1Boil potatoes with the skin on until soft.
- 2Remove the skin from the boiled potatoes.
- 3Mash the potatoes well.
- 4Add salt, pepper, and chopped parsley to the mashed potatoes and mix well.
- 5With slightly oiled hands, form the potato mixture into oval-shaped croquettes.
- 6Heat up oil for frying.
- 7Fry the croquettes in batches until golden brown.
- 8Place fried croquettes on absorbent kitchen paper to drain excess oil.
- 9Serve hot and drizzle with some lemon juice.
Ingredients
- 600 grams potatoes
- 1 bunch fresh parsley
- salt
- pepper
- peanut oil
- lemon
- flour
- potato starch
Equipment
potbowlpotato masherknifefrying pantongsplateabsorbent kitchen paper
Tips
- Choose floury potatoes that do not absorb too much water.
- Add flour to the mixture or use it as a coating to prevent the croquettes from splitting apart in the oil.
- Let the shaped croquettes rest in the fridge for 30 minutes to 1 hour to firm up before frying.
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