With this name I tried to translate the Italian recipe of the cazzilli palermitani, a fried snack that is usually sold on the street along with fritters, pizza slices or supplí. These croquettes are easy to make, not at all expensive and very helpful when preparing an aperitif, especially if we have a good frozen batch. To give more grace to cazzilliWe can use grated cheese or some spice such as tomato or onion powder. Sometimes this potato appetizer is served between two pieces of bread.

Potato croquettes with garlic and parsley

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Everyone likes croquettes and this recipe for Potato croquettes with garlic and parsley even more so. There won't be any left on the plate

Ángela

Kitchen: cuisine
Recipe type: incoming

Total time:

Ingredients

500 gr. floury potatoes
1 garlic clove
chopped parsley
beaten egg and breadcrumbs for coating
frying oil
shawl
pepper

Preparation

Boil the washed and whole potatoes in plenty of salted water until they are tender.
Let them cool, peel them and pass them through a potato mill or simply mash them with a fork.
We will never use the mixer, as we will lose the manageability of the dough.
Season the potato paste with a mixture of garlic and chopped parsley and a little salt and pepper.
So, we form the croquettes and pass them through the egg and breadcrumbs
Fry them in plenty of hot oil so that they brown
We serve after having drained the cazzilli on kitchen paper.

Image: Chiello

Recetín

Potato croquettes with garlic and parsley