- For the cazzilli;
- 1kg potatoes
- 2 egg yolks
- 3tblsp flat leaf parsley, chopped
- 1tblsp of mixed, mint and tarragon chopped
- 2 spring onions, finely chopped
- 1 clove of garlic crushed
- 50g toasted pinenuts
- 50g Pecorino cheese grated
- 50g Parma ham, finely chopped
- For the coating;
- 100g plain flour
- 2 eggs beaten
- 100g breadcrumbs
In Sicilian, these small potato and pecorino cheese croquettes are known as cazzilli, which means “little pricks” I think this is to give you an idea of their shape. They are very popular and usually served as an antipasto or snack. They are very common in trattorie as an antipasto.
Pre heat a fryer to 180c.
In a large saucepan, place the potatoes in lightly salted cold water and turn the heat to medium-high. Once the water comes to a boil, turn to a simmer and continue to cook until a skewer pushed into the center of the potato glides in easily, about another 20 minutes. Drain, let cool, and then push the potatoes through a ricer, food mill, or strainer. In a large bowl, beat 2 egg yolks with the potatoes. Add the remaining ingredients and season with salt and pepper. Mix very well with a fork.
Roll a heaping tablespoon of potato mixture on a work surface into a small cylinder and set aside as you make all of them. In a small bowl, beat the eggs. Place the flour onto a flat tray, the beaten eggs onto a separate tray and finally the bread crumbs onto another separate tray. Dip the cazzilli in the flour, then in the beaten egg and finally in the bread crumbs and set aside. Make sure that the croquettes are completely covered with the breadcrumbs.
Fry the cazzilli, in batches, without crowding them, in the hot oil until golden, about 2 minutes. Remove with a slotted spoon, drain on paper towels, and serve immediately.