Cazzilli Recipe: Sicilian Crispy Potato Croquettes

These Potato Croquettes are a classic Italian comfort food, crispy on the outside, soft and cheesy on the inside. Simple yet satisfying, they’re perfect as an appetizer, side dish, or snack for any occasion! These croquettes are perfect alongside a bright Classic Greek Salad for a full Mediterranean spread. For something sweet to finish, our Coconut Macaroons are an effortless crowd-pleaser. And if you love Italian breakfast culture as much as the food, dive into our piece on Colazione Italiana. Best paired with a chilled bottle of Gratsi Sparkling White.

Fill a large pot with water and bring it to a boil. Add the whole potatoes with their skins on and cook until fork-tender, about 40 minutes.

Drain the potatoes and let them cool completely. Once cooled, peel off the skins.

Mash the peeled potatoes in a large bowl until smooth. Season the mashed potatoes with salt, black pepper, and chopped parsley. Mix well to evenly distribute the seasoning.

Slice the fresh mozzarella into small strips.

Take a small handful of the potato mixture (about the size of a golf ball) and roll it into a ball. Press down in the center of the ball to create an indentation, place a strip of mozzarella inside, then seal and shape into a long oval. Repeat until all croquettes are formed.

 Roll each croquette in flour, then dip it in egg, and coat it evenly with breadcrumbs.

Place the breaded croquettes on a tray and refrigerate for at least 20 minutes to firm up.

Heat a generous amount of sunflower or peanut oil in a deep frying pan over medium heat. Once the oil is hot, carefully fry the croquettes in batches, turning occasionally, until golden brown and crispy. Light, crispy, and irresistibly cheesy, these Potato Croquettes are a guaranteed crowd-pleaser. Serve them hot, paired with a crisp glass of Gratsi White, and watch them disappear. Buon Appetito!