Name: Potato Cannoli with Salsa: 5 Creative Serving Ideas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
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; as needed kosher salt; as needed freshly ground black pepper

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Potato Cannoli with Salsa is a delightful twist on an Italian classic that will leave your taste buds dancing. Imagine crispy cannoli shells made from thinly sliced potatoes, filled with creamy, savory mashed potatoes, and topped with a zesty salsa verde. This unique dish is perfect for parties or as a fun appetizer at any gathering. With just a few steps, you can impress your guests with this innovative take on traditional cannoli.

Why You’ll Love This Potato Cannoli with Salsa

This recipe stands out for several reasons. First, it’s a fun way to enjoy potatoes, transforming them into a crispy shell. Second, it caters well to a vegetarian diet, making it accessible for many guests. Third, the combination of textures—from the crunchy shell to the creamy filling—creates a satisfying bite. Additionally, it’s versatile; you can easily customize the filling and toppings. The Potaot Cannoli is not just an appetizer; it can be a delightful party centerpiece. Finally, it’s a simple dish to prepare that doesn’t require advanced cooking skills.

Ingredients for Potato Cannoli with Salsa

Gather these items:

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
as needed kosher salt
as needed freshly ground black pepper

How to Make Potato Cannoli with Salsa Step-by-Step

Step 1: 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. Adjust with additional salt and freshly ground black pepper to taste.
Step 2: Preheat fryer oil to 175°C. Spray metal cannoli molds with nonstick spray. Wrap a potato slice around each mold, pinning the seam against the side, and place in a taco frying basket. Fry until golden and crisp, approximately 2–3 minutes. Drain shells on absorbent paper, cool slightly, and carefully slide off the molds. Repeat until all potato slices are fried.
Step 3: In a saucepan, add boiling water, butter, and salt. Remove from heat and stir in milk, then gradually incorporate instant mashed potatoes. Fold in grated parmesan and nutmeg until smooth and creamy. Adjust consistency with additional hot water or milk as needed.
Step 4: Transfer mashed potato filling to a pastry bag. Pipe filling into each cooled potato shell, working promptly to prevent softening of the shells.
Step 5: Arrange 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.

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Pro Tips for the Best Potato Cannoli with Salsa

Keep these in mind:

Make sure the oil is hot enough before frying to ensure crispy shells.
Use fresh potatoes for the best flavor and texture.
Don’t overfill the cannoli to prevent them from breaking.
Consider adding spices to the potato filling for added depth.
Experiment with different herbs for unique flavor profiles.

Best Ways to Serve Potato Cannoli with Salsa

Here are a few serving suggestions to enhance your experience:

Pair with a refreshing salad on the side for a balanced meal.
Serve as finger food at parties—perfect for sharing.
Offer a variety of salsas, like Potato Cannoli with spicy salsa or Potato Cannoli with homemade salsa, for guests to choose from.

How to Store and Reheat Potato Cannoli with Salsa

To store, place any leftover Stuffed Potato Cannoli in an airtight container in the refrigerator. They can be reheated in an oven at 175°C for about 10 minutes to restore their crispiness. This dish is great for meal prep; you can make the shells ahead of time and fill them just before serving to maintain their crunch.

Frequently Asked Questions About Potato Cannoli with Salsa

What’s the secret to perfect Potato Cannoli with Salsa?

The secret lies in achieving the right temperature for frying the potato shells. This ensures they become perfectly crispy while keeping the filling creamy. A balanced filling with flavorful spices can elevate the dish further.

Can I make Potato Cannoli with Salsa ahead of time?

Yes, you can prepare the shells in advance and store them in an airtight container. Fill them with the mashed potato mixture just before serving to ensure they remain crispy and delicious.

How do I avoid common mistakes with Potato Cannoli with Salsa?

To avoid soggy shells, ensure the oil is hot enough and don’t overcrowd the frying basket. Also, be careful not to overfill the shells, as this can lead to breakage during frying.

Variations of Potato Cannoli with Salsa You Can Try

Here are some fun twists on the traditional recipe:

Try adding roasted garlic to the mashed potato filling for a rich flavor.
Include different cheeses like goat cheese or feta for a unique taste.
Experiment with different herbs like basil or chives for a fresh twist.
Make them spicy by adding jalapeños or a pinch of cayenne pepper to the filling.

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For more delicious recipes, check out our Pumpkin Pecan Cobbler or Irresistible Peach Upside Down Mini Cakes. You can also explore Vegan Berry Crisp for a delightful dessert option.

For more information on the health benefits of potatoes, you can visit Healthline.