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1
Peel the potatoes and cut into 1-inch cubes.
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2
Place the potatoes in a large pot filled with salted water.
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3
Bring the water to a boil, lower to a simmer and let potatoes cook until cooked through, about 8 minutes.
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4
When the potatoes are cooked, drain and pass through a food mill.
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5
Add the chopped garlic, parsley, salt, pepper and eggs to the potato puree.
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6
Stir in a drizzle extra-virgin olive oil with a wooden spoon until seasoning is spread evenly throughout the puree.
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7
Allow the puree to cool.
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8
While potato mixture cools, fill a deep pot no more than halfway full with extra-virgin olive oil.
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9
Over a medium-high heat, heat the oil to 360 to 365 degrees F. The oil should remain at or around this temperature throughout the frying process.
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10
Using your palms, shape chunks of the potato puree into oval-shaped croquettes, about 2 inches in length.
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11
When the oil reaches 350 degrees F, begin frying the fritters in batches of 6 until golden brown.
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12
Use a slotted spoon or spider to gently drop the fritters into the water, being careful not to splatter the hot oil.
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13
Using the same spoon or spider, remove the finished cazilli to a serving plate.
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14
Repeat the frying process until all the potato mixture has been used.
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15
Garnish with parsley and cheese.
