Cazzilli

I've never been to Palermo, Sicily but I have heard about one of the city's famous street food Cazzilli  (potato croquettes) served as they come, seasoned with salt and lemon, or often in a sandwich with Panelle (chickpea flour fritters). They taste delicious and so simple to make!

Ingredients 
makes about 15 croquettes

500g potatoes, floury type good for mashing
15g fresh parsley, roughly chopped
1 tsp salt, to taste

Method

Bring a large pan of water to the boil. Throw in a decent pinch of salt and add the potatoes whole i.e. leave the skin on. Boil for between 10-15 minutes dependent on their size. Once soft, drain and set aside to cool. Then place in the fridge for 24 hours!

The next day, a few hours before you want to eat, cut the potato in half and pop it into a "ricer" to push through into a smooth, lump free mash. Alternatively, peel and mash well in a bowl.

Add the chopped parsley and salt, a pinch at a time. Mixing well to evenly distribute the seasoning. 

Spoon out about 30g of the potato and roll in the palm of your hands into a ball, then moving your hands laterally roll the mash into a tubular shape about the width of three fingers in length.

Line a tray with parchment paper  and place the cazzilli carefully on the tray. Place in the fridge for a further 2 hours. (Keep a couple of smaller pieces to test the oil temperature later.)

To cook, fill the bottom of a saucepan or frying pan with sunflower oil or veg oil, between 1cm-2cm deep. Bring to a medium to high heat. Check the temperature by carefully placing a small piece of the mash potato into the oil with a slotted spoon. If it starts to cook immediately then it's hot enough.

Don't over-crowed the pan, add only 3 or 4 at a time, and try not to touch them too much in case they break apart. After a few minutes, when the potato has turned a golden brown, gently roll them over to cook the other side. Once they are cooked evenly lift them out of the oil with the slotted spoon and drain on kitchen paper.

Serve immediately seasoned with a pinch of salt and a squeeze of lemon juice.