If you’re after something crispy on the outside, soft and fluffy inside, and super budget-friendly—this recipe is for you. These baked potato croquettes are the ultimate feel-good food: comforting, easy to make, and a brilliant way to use up leftover potatoes.

Cazzilli are a classic Sicilian street food, and if you’ve ever strolled through the streets of Palermo, chances are you’ve seen (or eaten!) them hot and fresh from a vendor’s cart. These humble potato croquettes prove that with just a few simple ingredients, you can create something truly delicious. Not only are they budget-friendly and easy to make, they’re also the perfect way to use up leftover potatoes. Plus, they’re baked, not fried—so you get that satisfying crispiness without the extra oil.

You only need a few basic ingredients, and everything comes together in one bowl with no faff. They’re great as a snack, a side, or a light lunch, and you can even customise them with grated cheese or your favourite herbs. No frying needed—just pop them in the air fryer and enjoy.

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What Are ‘Cazzilli’?

Cazzilli are traditional Sicilian potato croquettes, especially popular in Palermo. The name “cazzilli” comes from the Sicilian dialect and cheekily refers to their small, oblong shape. They’re made with just a few humble ingredients—typically mashed potatoes, parsley, salt, and sometimes cheese—shaped into small cylinders and fried or baked until golden and crisp on the outside, soft on the inside.

They’re a beloved street food often served hot, either on their own with a sprinkle of salt or tucked into a sandwich alongside panelle (Sicilian chickpea fritters). Originally a way to make the most of leftover or simple ingredients, cazzilli are a perfect example of how Sicilian cuisine transforms basic staples into something buonissimo.

Baked Not Fried

My version of cazzilli is baked instead of fried, making it a lighter and healthier take on the traditional Sicilian street food. By skipping the deep-frying, you reduce the overall fat content while still getting that deliciously crispy outside and soft inside texture. I use an air fryer, which is ideal for getting that golden finish with very little oil, but you can also use a regular oven—just make sure to flip the croquettes a few times for even cooking. It’s a brilliant option if you’re looking for something more wholesome without compromising on taste, and a great way to enjoy a classic dish with a modern twist.

Use Your Leftover Potatoes

This recipe is also a fantastic way to use up leftover mashed or baked potatoes. If you’ve got some sitting in the fridge, don’t let them go to waste—transform them into something delicious! Using cold, pre-cooked potatoes actually works well here, as they’re drier and firmer, which helps the cazzilli hold their shape without needing extra flour or binders. Just mash them smooth, mix in the rest of the ingredients, and shape into croquettes. It’s the perfect low-waste, budget-friendly recipe that still feels like a treat.

Ways To Enjoy Them

Serve warm with a dollop of yoghurt or your favourite dipping sauce
Add to a sandwich with salad for a Sicilian-style lunch
Pair with a fresh tomato salad or grilled veggies for a simple dinner
Enjoy on their own as a crispy snack

Tips

Use baked, not boiled potatoes: Baking the potatoes gives a drier texture, which helps your croquettes hold together without extra flour. If you’re using boiled potatoes, let them cool completely and refrigerate overnight to reduce moisture.
A potato ricer makes all the difference: For the smoothest, lump-free mash, a ricer is ideal. It helps create a light and fluffy texture that’s perfect for croquettes.
Flip for even crispiness: Don’t forget to flip the croquettes 3–4 times while they bake in the air fryer—this ensures an even, golden crust.
Customise with cheese or spices: Pecorino or Parmesan adds extra savouriness, or try a pinch of smoked paprika or garlic powder for a flavour twist.
No air fryer? No problem: You can bake these in a regular oven at 200°C for about 30–35 minutes, flipping halfway through.

Swaps

Potatoes: If you only have leftover mashed potatoes, use them—but make sure they’ve been chilled to firm up.
Cornflour: Arrowroot or potato starch should also work well.
Parsley: Swap with chopped fresh mint or basil for a twist.
Pecorino/Parmesan: Optional, but adds a savoury kick—use vegan alternatives if needed.

Storage

Fridge: Store cooled croquettes in an airtight container for up to 3 days.
Freezer: Freeze uncooked croquettes in a single layer, then transfer to a freezer bag. Air fry from frozen, adding a few more minutes to cooking time.

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