Tips:
Use a potato masher for this recipe. As a shortcut, you might be tempted to use a food processor, but this will overprocess the potatoes and make them sticky. Alternatively, you can grate the cooked potatoes using the coarse holes of a box grater.
Don’t overheat the oil, or the cazzilli will burn too quickly. Use a thermometer to heat the oil to about 350°F. Don’t overheat the pan, as this can cause the oil to cool too quickly.
If you prefer, you can use other herbs such as fresh basil, thyme, or oregano.
How to Store Cazzilli:
Store leftover cazzilli in the refrigerator for up to 3-4 days. Reheat them in the air fryer or oven (to crisp them up). You can reheat them in the microwave, but they won’t stay as crispy.
Tips:
Use a potato masher for this recipe. As a shortcut, you might be tempted to use a food processor, but this will overprocess the potatoes and make them sticky. Alternatively, you can grate the cooked potatoes using the coarse holes of a box grater.
Don’t overheat the oil, or the cazzilli will burn too quickly. Use a thermometer to heat the oil to about 350°F. Don’t overheat the pan, as this can cause the oil to cool too quickly.
If you prefer, you can use other herbs such as fresh basil, thyme, or oregano.
How to Store Cazzilli:
Store leftover cazzilli in the refrigerator for up to 3-4 days. Reheat them in the air fryer or oven (to crisp them up). You can reheat them in the microwave, but they won’t stay as crispy.
