Cazzilli palermitani

To prepare the Palermo cazzilli, start by washing and boiling the potatoes (preferably whole with the skin) in salted water, then drain them and let them cool completely (you can also cook them the night before). Peel the potatoes 1 and pass them through a food mill 2 taking care to obtain a fine, lump-free purée. Add salt, pepper, and chopped parsley (or mint) to the purée 3,

mix well until you get a homogeneous mixture 4; grease your hands with olive oil, then take a small amount of mixture (you should get a croquette the size of a middle finger) and form a cazzillo 5, which you will place on a tray. Continue this way until you finish the dough. Fry the cazzilli in extra virgin olive oil (or peanut oil) at about 350°F-355°F (never exceed 355°F). Start frying by testing with a single cazzillo 6: if it opens or absorbs too much oil remaining soft inside, you’ll need to add 2-3 tablespoons of flour, even though the original recipe does not require it, because Sicilian fry shops use a particular type of potato that does not require this addition. Fry all the cazzilli and serve them immediately!