Why Make This Potato Cannoli with Salsa
Imagine biting into a beautifully crisp potato shell filled with smooth, creamy mashed potatoes and topped with a zesty salsa verde. Potato Cannoli with Salsa combines the comforting flavors of potatoes with a fun, unique twist. This dish not only makes for an impressive appetizer but also showcases a blend of textures and flavors that will delight your taste buds. Perfect for gatherings or a cozy family dinner, these potato cannoli offer a delicious way to elevate your meal.
How to Make Potato Cannoli with Salsa
Making Potato Cannoli with Salsa is simple and rewarding. With each step, you’ll bring together fresh ingredients and create a dish that is both visually appealing and bursting with flavor. From frying the delicate potato shells to filling them with a creamy mixture, this recipe balances ease and gourmet sophistication. Follow the straightforward directions below to create this standout dish that will surely impress your guests.
Ingredients:
- 6 large russet potatoes, washed and thinly sliced (24 slices total)
- 3 cups instant mashed potatoes
- 710 ml boiling water
- 550 ml whole milk
- 56 g unsalted butter
- 2 teaspoons kosher salt
- 160 g grated parmesan cheese
- 0.25 teaspoon ground nutmeg
- 15 g fresh cilantro, finely chopped
- 120 ml grapeseed or canola oil
- 40 g minced shallots
- 120 ml sherry vinegar
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Directions:
In a mixing bowl, combine minced shallots, sherry vinegar, kosher salt, grapeseed or canola oil, and chopped cilantro. Stir gently to create a broken vinaigrette. Taste and adjust with additional salt and freshly ground black pepper.
Preheat the fryer oil to 175°C (350°F). Spray metal cannoli molds with nonstick spray. Wrap a potato slice around each mold, pinning the seam against the side. Place in a taco frying basket and fry until golden and crisp, approximately 2–3 minutes. Drain the shells on absorbent paper, cool slightly, and carefully slide them off the molds. Repeat until all potato slices are fried.
In a saucepan, bring boiling water, butter, and salt to a simmer. Remove from heat and stir in the milk. Gradually incorporate instant mashed potatoes, folding in the grated parmesan and nutmeg until smooth and creamy. Adjust the consistency with additional hot water or milk as needed.
Transfer the mashed potato filling to a pastry bag. Pipe the filling into each cooled potato shell promptly to prevent softening.
Arrange the filled cannoli on serving plates. Spoon salsa verde over the cannoli or around the plate. Garnish with freshly ground black pepper, flaked salt, and additional shaved parmesan if desired.
Nutritional Information
Per serving (based on 6 servings):
- Calories: 300
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 460mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 9g
How to Serve Potato Cannoli with Salsa
Serve your Potato Cannoli with Salsa as a delightful appetizer at your next gathering or as a unique side dish at family dinners. Pair them with a crisp salad, a glass of chilled white wine, or your favorite craft beer. For an elegant touch, consider adding a dollop of sour cream or a sprinkle of fresh herbs to each plate.
How to Store Potato Cannoli with Salsa
If you have leftovers, store the filled or unfilled potato cannoli in an airtight container. For filled cannoli, keep them in the refrigerator and consume within 1-2 days to retain their crispness. Unfilled potato shells can be stored at room temperature for up to 24 hours. However, it’s best to fill them right before serving to keep the shells crispy.
Expert Tips for Perfect Potato Cannoli with Salsa
- Choose the Right Potatoes: Russet potatoes give the best texture for frying, but you can experiment with Yukon Gold for a slightly creamier filling.
- Control the Frying Temperature: If the oil is too hot, the potato shells may burn. Use a thermometer for accuracy.
- Avoid Soggy Shells: Make sure to fill the cannoli just before serving to keep the potato shells from getting soggy.
- Experiment with Flavors: Add roasted garlic or other spices to the mashed potato filling for a twist on flavor.
Delicious Variations
- Herbed Filling: Add fresh herbs like chives or parsley to kick up the flavor.
- Spicy Twist: Incorporate jalapeños or a dash of hot sauce into the filling for a spicy kick.
- Cheesy Variations: Mix in other cheeses like cheddar or ricotta for different flavor profiles.
Frequently Asked Questions
1. Can I use fresh potatoes instead of instant mashed potatoes?
Yes, you can. Simply boil fresh potatoes until tender, mash them, and mix in the remaining ingredients. Adjust the seasoning to your taste.
2. How can I make these ahead of time?
You can prepare the potato shells a few hours in advance and store them in an airtight container at room temperature. Fill them just before serving for the best texture.
3. Is there a vegetarian option for the salsa?
Absolutely! You can create a simple salsa verde using fresh herbs, lime juice, and olive oil without any animal products.
Conclusion
Potato Cannoli with Salsa is a delightful dish that showcases the versatility of potatoes with a playful flair. This recipe brings together comforting flavors with a creative presentation, making it perfect for any occasion. We encourage you to try making these yourself and impress your family and friends. Don’t forget to share your experiences and any variations you’ve tried! Cooking is all about creativity and enjoyment—let’s make some delicious memories together!
Potato Cannoli with Salsa
Ingredients
Method
- In a mixing bowl, combine minced shallots, sherry vinegar, kosher salt, grapeseed or canola oil, and chopped cilantro. Stir gently to create a broken vinaigrette. Taste and adjust with additional salt and freshly ground black pepper.
- Preheat the fryer oil to 175°C (350°F). Spray metal cannoli molds with nonstick spray. Wrap a potato slice around each mold, pinning the seam against the side.
- Place in a taco frying basket and fry until golden and crisp, approximately 2–3 minutes. Drain the shells on absorbent paper, cool slightly, and carefully slide them off the molds. Repeat until all potato slices are fried.
- In a saucepan, bring boiling water, butter, and salt to a simmer. Remove from heat and stir in the milk.
- Gradually incorporate instant mashed potatoes, folding in the grated parmesan and nutmeg until smooth and creamy. Adjust the consistency with additional hot water or milk as needed.
- Transfer the mashed potato filling to a pastry bag. Pipe the filling into each cooled potato shell promptly to prevent softening.
- Arrange the filled cannoli on serving plates. Spoon salsa verde over the cannoli or around the plate. Garnish with freshly ground black pepper, flaked salt, and additional shaved parmesan if desired.