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Recipe by
Cazzilli (or potato croquettes) are delicious potato patties typical of Sicilian cuisine. They are crispy on the outside and soft on the inside, perfect to serve as an appetizer or side dish. This recipe uses potatoes, garlic, parsley, eggs, breadcrumbs, olive oil, salt and pepper. They are prepared by cooking the potatoes, mashing them and mixing them with the other ingredients, then forming patties and frying them in hot oil.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Boil the peeled potatoes and press them through a potato ricer; to the purée, mix in chopped garlic and parsley, seasoning with salt and pepper
Step 2 of 3: When the mixture has cooled slightly, form oval croquettes and fry them in hot oil after dipping them in beaten egg whites and breadcrumbs
Step 3 of 3: Drain, let dry on absorbent paper to remove excess oil, and serve the cazzilli still hot
In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving253 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 841 kJ201 kcal | 333 kJ80 kcal |
| Fat | 0.28 g | 0.11 g |
| of which saturated fatty acids | 0.08 g | 0.03 g |
| Carbohydrates | 45.15 g | 17.88 g |
| of which sugars | 1.01 g | 0.4 g |
| Fibre | 4.09 g | 1.62 g |
| Protein | 5.33 g | 2.11 g |
| Salt | 0.03 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
