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Cheese-filled Cazzilli: Add a small piece of mozzarella or a tangy cheese like pecorino to the center of each croquette before frying for a cheesy surprise inside.
Spicy Cazzilli: For those who like a bit of heat, incorporate some finely chopped chili peppers or a pinch of red pepper flakes into the potato mixture.
Meat Option: Add small bits of cooked sausage or ground beef to the potato mixture for a heartier version of the classic croquettes.
FAQs:
1. Can I make the cazzilli in advance?
Yes, you can prepare the cazzilli ahead of time and store them in the fridge before frying. If you prefer, you can also freeze the un-fried croquettes and fry them when you're ready to serve.
2. What type of potatoes should I use for cazzilli?
For the best texture, use starchy potatoes like Russets. These potatoes mash well and help create a smooth, light croquette mixture.
3. Can I bake the cazzilli instead of frying them?
While frying is the traditional method to achieve the crispy exterior, you can bake the cazzilli in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through. They won’t be as crispy as fried ones but still delicious!
4. Are cazzilli gluten-free?
Yes, the traditional cazzilli recipe is gluten-free as long as you use gluten-free breadcrumbs or omit them altogether.
5. Can I use different herbs in the recipe?
Yes! While parsley is the classic herb used in cazzilli, you can experiment with other fresh herbs like basil or oregano to suit your taste.
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