Cazzilli Palermitani Recipe – A Delicious Sicilian Potato Appetizer
Cazzilli Palermitani, a beloved street food from Palermo, Sicily, is a delightful potato-based appetizer that perfectly blends crispy exteriors with a tender, flavorful inside. These little golden fritters, seasoned with parsley, salt, and black pepper, are a fantastic treat for any occasion. Whether you’re hosting a casual gathering or preparing a festive meal, these cazzilli will be a sure hit. Serve them with a side of dipping sauce or simply enjoy them as they are—these fritters are bursting with flavor.
Ingredients for Cazzilli Palermitani:
| Ingredient | Quantity |
|---|---|
| Potatoes (preferably waxy type) | 1 kg |
| Fresh parsley (chopped) | 1 bunch |
| Fine salt | to taste |
| Black pepper | to taste |
| Extra virgin olive oil (or vegetable oil) | for frying |
Instructions for Preparing Cazzilli Palermitani:
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Boil the Potatoes: Begin by thoroughly washing the potatoes. Place them in a large pot and cover them with water. Add a generous pinch of salt to the water. Boil the potatoes whole with their skin on (this helps to retain their natural flavor). Cook until they are tender when pierced with a fork—approximately 25 to 30 minutes, depending on their size.
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Cool the Potatoes: Once the potatoes are cooked, drain them and allow them to cool completely. You can prepare them the day before to save time, as the potatoes need to be completely cool for the best texture.
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Peel and Mash the Potatoes: After cooling, peel the potatoes and transfer them to a large bowl. Using a fork or potato masher, mash the potatoes until smooth. Make sure there are no lumps, as the texture should be uniform for easy shaping.
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Add Seasonings and Parsley: Finely chop the fresh parsley and add it to the mashed potatoes. Season the mixture with salt and freshly ground black pepper according to your taste. Mix everything together thoroughly so that the herbs and spices are evenly distributed.
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Shape the Cazzilli: Once the mixture is ready, take small portions of it and shape them into cylindrical or oval fritters, about the size of a finger. It is important that they are compact enough to hold their shape while frying, so gently press the mixture together as you form each piece.
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Fry the Cazzilli: Heat a generous amount of extra virgin olive oil (or vegetable oil) in a deep frying pan or pot. The oil should reach a temperature of 175°C to 180°C (340°F to 350°F). To ensure the oil is at the right temperature, you can test it by dropping a small piece of the mixture into the oil—if it sizzles immediately, the oil is ready. Carefully add the shaped cazzilli to the hot oil, a few at a time, being sure not to overcrowd the pan.
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Fry Until Golden Brown: Fry the cazzilli for about 3 to 4 minutes or until they are golden and crispy on all sides. Use a slotted spoon to remove them from the oil and place them on paper towels to drain any excess oil.
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Serve and Enjoy: Once all the cazzilli are fried, serve them immediately while they are still hot and crispy. These fritters are best enjoyed fresh, paired with a tangy dipping sauce, or simply on their own. Enjoy your homemade Sicilian cazzilli as an appetizer or snack at your next meal!
Tips for Perfect Cazzilli Palermitani:
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Consistency is Key: Make sure the mashed potatoes are smooth and lump-free to achieve the best texture for the fritters. If the mixture is too wet, add a little bit of flour to help bind it together, but be careful not to add too much as it will change the flavor and texture.
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Oil Temperature: Maintaining the correct frying temperature is crucial. Too hot, and the cazzilli will burn on the outside while remaining raw inside; too cold, and they’ll become greasy. A kitchen thermometer is a helpful tool to ensure the oil stays at the right temperature.
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Make Ahead: You can prepare the mashed potato mixture a day ahead and store it in the fridge, making it easier to shape and fry the cazzilli just before serving.
These cazzilli palermitani are a true taste of Sicily, with their crispy texture and savory flavors that will have everyone coming back for more. Try them out for your next get-together, and bring a little bit of Palermo to your home. Enjoy!
