Sicilian crocchè (croquettes): tasting a piece of history of this country

sicilian crocche

Hot, even better if still emit smoke. And obviously tasty. Especially in the variant stuffed with cheese. Also if the Sicilian crocchè (croquettes) are made with eggs and potatoes and then breaded and fried.

You probably already tasted them, in your city or during a holiday in Palermo. But do you know that you’re literally eating (and burning considering the fact that the real crocchè should be ate while hot) a piece of the Sicilian history?

The Italianized name renege its French origin: crocchè hails from croquettes. And here the first discussions start (just like the thorny dispute arancino/arancina, a very Sicilian argument):

  • The French origin of the name says it all: crocchè are a specialty imported from beyond the Alps. This “potato bignè” were diffused even in the Frances of XVIII century as a poor food to be ate during the periods of famine.
  • But let’s pay attention because crocchè are also a specialty of Naples. But the tradition says that the potatoes must be pressed with fork, so that the dough is more soft and compact.
  • And then there’s always one person who says that crocchè are Sicilian, created as a poor food.

Whatever is the story, the result (at least for the ones who are thinking about spending their holiday in Palermo) doesn’t change: Sicilian crocchè are absolutely a food to taste, maybe while you’re walking along the streets of the Sicilian administrative center.

And don’t forget: crocchè are not the only items of the Palermitan street food. If you want to follow the tradition, you should eat them in a piece of bread with the inseparable Panelle (fritters of chickpea flour).

 

Image source: “Starters 15” di Catia Giaccherini – Opera propria. Con licenza CC BY-SA 3.0 tramite Wikimedia Commons