Crocchette di patate - Ricetta Siciliana

Potato croquettes - Sicilian recipe

🕐Preparation time: 140 min
🍞 Cooking Time: 20 min
🙋🏽doses for 30 croquettes

1 kg potatoes (old)
1 bunch parsley
Sale qb
Frying oil

🧑‍🍳 Preparation:
Thoroughly wash the potatoes (strictly old or red potatoes) and boil them, whole and in their skins, in salted water.
Peel and mash them with a potato masher to obtain a fine, lump-free puree.
Season with salt and add the chopped parsley. Mix all the ingredients until you get a homogeneous and compact dough.
Take a small part of the mixture and roll it between the palms of your hands so as to obtain an oval croquette slightly larger than a thumb. If the potatoes should stick to your palms, grease them with a few drops of oil.
Arrange them on a tray, cover with kitchen paper, and place in the fridge for at least 2 hours.
After the time has elapsed, fry the cazzilli in plenty of oil until they appear golden brown. Place them on a plate with absorbent paper to remove excess oil.
Excellent both alone and in the middle of a sandwich together with panelle. If you like, you can add a few drops of lemon.
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