Crocchè
(Cazzilli, Crocchè di patatte, Panzarotti)
Crocchè is a famous Sicilian deep-fried snack. Also known as crocchè di patatte, and panzarotti in Neapolitan, it is made with mashed potatoes, eggs, Parmigiano and mozzarella cheese, and parsley or mint leaves. Additional ingredients occasionally include provolone cheese, prosciutto, and salami.
This tasty snack with a crunchy exterior and silky soft interior was inspired by the famous French croquette, and it originated in the 17th century, when potatoes became a staple ingredient in Sicily. Crocchè is most commonly regarded as Italian street food, but it is occasionally also served in restaurants as a side dish or antipasto.
It is best to consume it freshly fried, hot, and crunchy, when it is usually served with a splash of lemon juice.
Serve with
Panelle
These delectable chickpea fritters are believed to have been introduced to Sicily by the Arabs who dominated the area between the 9th and the 11th century. Today, panelle ... Read more
WHERE TO EAT The best Crocchè in the world (according to food experts)
"Top 10 street food dishes in Palermo and where to find them: Crocchè - Panineria Friggitoria Chiluzzo - Tasty fried potato croquettes made from mashed potato and egg, which is covered in breadcrumbs and fried."
"Ni Piddu Messina makes delicious crocchè."
