Cazzilli / Crocchè di Patate al Forno
Cazzilli Palermitani / Crocchè di Patate·(cah-TZEEL-lee pah-lair-mee-TAH-nee)
Friday Night Street Food: Palermo in a Sheet Pan
In Palermo, street food isn't just a snack; it's an institution. The cazzillo—a humble potato croquette historically fried up on a three-wheeled Piaggio cart—is a masterclass in restraint. There's no egg, no cheese, and no breadcrumb armor to hide behind. It relies entirely on the natural starches of old potatoes and the brutal heat of the pan. Stripping away the deep fryer for a blazing hot sheet pan keeps the spirit of the street cart intact, making it possible to recreate that blistered, golden crust and creamy, mint-flecked center on a busy Tuesday night in Ohio.
Before you start
Line a small baking sheet or tray with parchment paper.
You will use this to hold the shaped croquettes while they rest in the refrigerator.
Clear a flat space in your refrigerator.
The croquettes must chill completely uncovered to dry out their exterior.
Ingredients
- Russet potatoes2 lb
- fresh mint or flat-leaf parsley leaves1/4 cup
- potato starch or cornstarch1 tbsp
- garlic1 small clove
- Kosher salt1 1/2 tsp
- black pepper1/2 tsp
- extra-virgin olive oil1/4 cup
Method
- 01
Cook the potatoes completely dry.
To prevent the croquettes from exploding in the pan later, water is the absolute enemy. Pierce the whole potatoes a few times with a fork and microwave them on high until completely tender, about 10 to 15 minutes, or bake them in a 400°F oven for an hour.
- 02
Rice the potatoes while they are still hot.
Slice the hot potatoes in half and press the flesh through a potato ricer into a large bowl, discarding the skins left behind. A ricer is critical here; a standard masher leaves lumps that will compromise the structural integrity of the croquettes.
- 03
Season and bind the dough.
Add the chopped mint, garlic, salt, pepper, and starch to the warm riced potatoes. Gently fold the mixture together with your hands or a spatula just until it forms a cohesive dough, being very careful not to overwork it into a gummy paste.
- 04
Shape the cazzilli.
Lightly oil your hands, scoop up a generous tablespoon of the potato mixture, and roll it between your palms to form a smooth oval log about 3 inches long and 1 inch thick. Place the formed croquettes onto the parchment-lined tray.
- 05
Chill the croquettes thoroughly.
Place the tray uncovered in the refrigerator for at least 2 hours, or ideally overnight. This is the ultimate grandma trick: the resting period locks the starches together and creates a protective skin that holds the potato together when the heat hits.
- 06
Fry on a blazing hot sheet pan.
Preheat the oven to 425°F with a heavy, rimmed baking sheet inside. Once blazing hot, carefully remove the pan, pour in the olive oil to coat the bottom, and quickly arrange the chilled cazzilli in the oil. Bake for 15 to 20 minutes, carefully rolling them over halfway through, until deeply golden and blistered all over.
- 07
Drain and serve immediately.
Transfer the hot croquettes to a paper-towel-lined plate to drain briefly, hit them with a final pinch of salt, and serve hot while the outside is still dangerously crisp.
Notes
The beauty of restraint.
Resist the urge to add cheese, egg, or breadcrumbs to the mixture. Traditional Palermitan cazzilli are celebrated precisely for their bare, unbreaded potato-and-herb profile, relying entirely on technique for their crunch.
Mint over parsley.
While flat-leaf parsley is perfectly acceptable and widely used, fresh mint is deeply traditional in Palermo. It cuts through the heavy starch and fat with a bright, aromatic lift that immediately transports the palate to a bustling Sicilian market.