Can I make Cazzilli in the Airfryer?
Yes, you can make these pancakes in the Airfryer. Place the cazzilli in the Airfryer basket and coat them with cooking oil. Cook for 15 minutes at 400°F/200°C, flipping halfway through.
Can I make this ahead of time?
Cazzilli should be served fresh, piping hot, and crispy. While they’re cooking, you can keep them warm in the oven at 100°C.
What to pair with Cazzilli
Serve the cazzilli with your favorite sauce: ketchup, sweet chili sauce, mayonnaise, barbecue sauce, or Ranch dressing will all work well.
ingredients
Potatoes
1 kg
Sale
Baby
Parsley
Oil
Instructions:
Peel and halve the potatoes. Place them in a pot of water and bring to a boil. Continue boiling for 30 minutes.
Once the potatoes are cooked, remove them from the heat and let them cool. Use a potato masher to mash them.
Season the potatoes with salt and pepper and add the chopped parsley.
Mix well and knead with your hands until you obtain a compact mixture.
Take a little mixture with a teaspoon and form the cazzilli with your hands.
Arrange them on a plate and transfer them to the refrigerator for 1 hour.
Dip the cazzilli into the boiling oil.
Fry until golden brown.
Serve on a plate with lemon slices
Can I make Cazzilli in the Airfryer?
Yes, you can make these pancakes in the Airfryer. Place the cazzilli in the Airfryer basket and coat them with cooking oil. Cook for 15 minutes at 400°F/200°C, flipping halfway through.
Can I make this ahead of time?
Cazzilli should be served fresh, piping hot, and crispy. While they’re cooking, you can keep them warm in the oven at 100°C.
What to pair with Cazzilli
Serve the cazzilli with your favorite sauce: ketchup, sweet chili sauce, mayonnaise, barbecue sauce, or Ranch dressing will all work well.
ingredients
Potatoes
1 kg
Sale
Baby
Parsley
Oil
Instructions:
Peel and halve the potatoes. Place them in a pot of water and bring to a boil. Continue boiling for 30 minutes.
Once the potatoes are cooked, remove them from the heat and let them cool. Use a potato masher to mash them.
Season the potatoes with salt and pepper and add the chopped parsley.
Mix well and knead with your hands until you obtain a compact mixture.
Take a little mixture with a teaspoon and form the cazzilli with your hands.
Arrange them on a plate and transfer them to the refrigerator for 1 hour.
Dip the cazzilli into the boiling oil.
Fry until golden brown.
Serve on a plate with lemon slices
