Sicilian Potato Croquettes (Crocchè)
Crocchè Say it: kro-KEH
Crocchè are Sicilian potato croquettes, a beloved street-food snack found in Palermo and across the island. Mashed potatoes are bound with egg, caciocavallo cheese and parsley, shaped into small logs, rolled in breadcrumbs and fried until crisp. Inside they are soft and savory, with a golden crust that shatters at the first bite. They are eaten hot from the fryer as a merenda or antipasto, and they capture the simple, generous character of Sicilian home cooking.
Sicilian Potato Croquettes (Crocchè)
Crocchè
Pronounced kro-KEH
- Serves
- 4
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Potato mixture
Coating and frying
Method
Put the potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add the 1 tbsp salt, bring to a boil, and simmer for 18-22 minutes, until a knife slides in with no resistance. Drain well and let steam dry for 2 minutes.
Mash the potatoes until completely smooth, or pass them through a ricer. Spread the mash on a tray and let cool for 10 minutes so excess steam escapes; warm mash makes a loose mixture.
In a large bowl, combine the cooled potato, 1 egg, caciocavallo, parsley, 1 tsp salt, pepper, nutmeg if using, and 1/2 cup (50 g) breadcrumbs. Mix with your hands just until smooth and slightly tacky; do not overwork.
Cover and chill the mixture for 30 minutes. With damp hands, shape 2-tablespoon portions into 3-inch (7 cm) logs or small ovals, pressing firmly so they hold together.
Place the 2 beaten eggs in one shallow bowl and the 1 1/2 cups (150 g) breadcrumbs in another. Roll each croquette in egg, letting the excess drip off, then coat evenly in breadcrumbs, pressing gently. Set on a parchment-lined tray.
Pour the oil into a deep heavy pan to a depth of about 2 inches (5 cm) and heat to 350°F (175°C). Fry the croquettes in batches of 5-6 for 2-3 minutes, turning once, until deep golden and crisp all over. Drain on paper towels and serve hot.
Regional variant: Palermo-Style Cazzilli
In Palermo, these potato croquettes are often called cazzilli and are flavored with fresh mint. Add 2 tablespoons finely chopped fresh mint to the potato mixture, omit the nutmeg, and shape the croquettes into slightly smaller cylinders. Fry the same way and serve hot.
Cook's notes
- Keep the oil at 350°F (175°C); too hot and the crust colors before the center heats through, too cool and the croquettes absorb oil.
- If the potato mixture feels too soft to shape, stir in another tablespoon of breadcrumbs and chill again.
- Use a ricer or food mill for the lightest texture; lumps can make the croquettes split during frying.
Serve with
Serve hot as street food with lemon wedges or a simple tomato salad; in Sicily often enjoyed with a cold beer or soda.
Make ahead and storage
Shape and coat up to 1 day ahead; refrigerate covered. Fry just before serving; leftovers reheat in a hot oven.
