Introduction to Potato Cannoli with Salsa
Let me tell you about a delightful culinary adventure I’ve been on lately. Picture this: a comforting twist on a classic favorite that’s perfect for a busy evening—Potato Cannoli with Salsa! This dish is not just about impressing your loved ones; it’s about creating something fun and delicious that can beat a hectic day. Imagine crispy potato shells filled with creamy goodness and topped with a bright, zesty salsa. It’s an unexpected yet completely delightful combo that’s sure to spark joy around your dinner table. So, let’s get cooking!
Why You’ll Love This Potato Cannoli with Salsa
You’re going to adore this recipe because it combines simplicity with incredible taste! These Potato Cannoli are quick to whip up, making them perfect for your busy schedule. The delightful contrast between the crispy shells and creamy filling creates a flavor explosion that will leave your family asking for seconds. Plus, with vibrant salsa on top, it’s a dish that’s visually stunning and truly satisfying. Who knew dinner could be this fun?
Ingredients for Potato Cannoli with Salsa
To bring this unique Potato Cannoli with Salsa to life, you’ll need a handful of simple yet essential ingredients. Here’s what to gather:
- Russet potatoes: These large, starchy potatoes are perfect for creating crispy shells. Their texture holds up beautifully when fried.
- Instant mashed potatoes: A quick solution for the creamy filling! Just add hot water and butter for a smooth, comforting base.
- Whole milk: It enriches the filling, adding a touch of creaminess. You can substitute with a non-dairy alternative if needed!
- Unsalted butter: Essential for flavor in the filling; you’ll love the richness it adds.
- Kosher salt: This helps in enhancing all the flavors, ensuring the ingredients shine through.
- Grated parmesan cheese: For a savory kick, this cheese brings a delightful umami to the creamy filling.
- Ground nutmeg: A pinch adds warmth and depth to the flavor, balancing the creamy potatoes perfectly.
- Fresh cilantro: This herb brings freshness to the salsa! If you’re not a fan, parsley could be a great substitute.
- Grapeseed or canola oil: Choose any oil with a high smoke point for frying the potato shells. They’ll get perfectly crispy!
- Minced shallots: An aromatic base for the salsa, offering a hint of sweetness that complements the vinegar.
- Sherry vinegar: This tangy vinegar adds a bright taste to your salsa. You can switch it out with red wine vinegar if that’s what you have on hand.
- Freshly ground black pepper: A finishing touch that brings an extra layer of flavor, you’ll want it sprinkled generously!
All the specific amounts for each ingredient can be found at the bottom of this article, ready for printing. Gather these delightful components and let your culinary journey begin!
How to Make Potato Cannoli with Salsa
Prepare the Salsa Verde
Let’s kick things off with the salsa verde. In a mixing bowl, combine minced shallots, sherry vinegar, kosher salt, and grapeseed or canola oil. Don’t rush—whisk gently until it forms a broken vinaigrette. This slightly lumpy consistency is just right! Then, fold in the freshly chopped cilantro for a burst of flavor. Adjust salt and pepper to taste, making this fresh topping truly your own. This vibrant salsa will elevate your Potato Cannoli, bringing the perfect tangy contrast to their creamy filling!
Create the Potato Shells
Now, onto crafting those crispy potato shells! Heat up your oil to 175°C, ensuring it’s hot enough for frying. Spray your metal cannoli molds lightly with nonstick spray to help the potato slices release easily. Carefully wrap a potato slice around each mold, pinching the seam to secure it in place. Fry these for about 2-3 minutes until they’re golden and crispy—golden perfection is the goal! Once done, drain them on paper towels, cool slightly, and gently slide off the molds. Crispy shells are key for this unique dish!
Make the Potato Filling
It’s time to prepare the creamy mashed potato filling. In a saucepan, bring water to a boil, then mix in the butter and kosher salt. Off the heat, stir in whole milk before gradually adding the instant mashed potatoes. Fold in the grated parmesan and nutmeg, mixing until smooth and creamy. If the mixture feels too thick, add a splash of hot water or milk to achieve your desired consistency. This scrumptious filling is what will make your Potato Cannoli truly irresistible!
Assemble the Cannoli
Now for the fun part—assembling your Potato Cannoli! Using a pastry bag, pipe the creamy filling into each cool potato shell. Work quickly to keep those shells crispy. Make sure to fill them generously, but not so much that it spills over! Arrange your filled cannoli on serving plates, creating a delightful display. A little gourmet flair goes a long way; trust me, it will impress anyone at your table!
Serve and Enjoy
Your Potato Cannoli with Salsa is almost ready! Drizzle that zesty salsa verde generously over the cannoli or serve it alongside for dipping. For an eye-catching touch, sprinkle freshly ground black pepper, flaked salt, and maybe a bit of shaved parmesan on top. Serve everything warm for the best experience. These vibrant, crispy potato canapes will absolutely steal the show, making dinner even more special!
Tips for Success
- Make sure your oil is hot enough to avoid soggy shells—175°C is ideal!
- Fry in small batches to keep the temperature consistent and ensure even cooking.
- Use a large pastry bag for filling to make the process quicker and easier.
- Adjust your salsa to taste—don’t hesitate to add more cilantro or vinegar for a zippier flavor!
- Serve immediately for the best texture—crispy shells with creamy filling are divine.
Equipment Needed
- Metal cannoli molds: Essential for creating the shells. If you don’t have any, a rolling pin works in a pinch!
- Deep fryer or large pot: For frying, a deep fryer gives you control, but a heavy pot is a great alternative.
- Mixing bowls: You’ll need a couple for combining ingredients. Sturdy plastic or glass is best for easy cleaning.
- Pastry bag: Ideal for piping the filling. A resealable plastic bag can work too—just snip off a corner!
Variations
- Spicy Salsa Verde: Add chopped jalapeños or a dash of chili flakes to the salsa for a fiery kick! Perfect for those who love a bit of heat.
- Herb-Infused Filling: Mix in fresh herbs like chives or dill into the potato filling for an aromatic twist. These herbs brighten up the flavor and offer delightful freshness!
- Loaded Potato Cannoli: For a heartier filling, consider adding cooked bacon bits or sautéed mushrooms into the mashed potatoes. There’s nothing wrong with a little indulgence!
- Vegetarian Delight: Keep it meatless by incorporating roasted vegetables like zucchini or bell peppers into the filling. This adds color and extra nutrients!
- Cheesy Variations: Instead of parmesan, try crumbled feta or goat cheese for a tangy flavor that pairs wonderfully with the creamy potatoes.
Serving Suggestions
- Pair your Potato Cannoli with a fresh side salad of mixed greens and cherry tomatoes for a vibrant contrast.
- A crisp white wine, like Sauvignon Blanc, complements the dish beautifully!
- For a rustic touch, serve with warm, crusty bread to soak up any leftover salsa.
- Garnish with extra cilantro and a sprinkle of parmesan for a gourmet finish!
FAQs about Potato Cannoli with Salsa
Can I make the potato filling ahead of time?
Absolutely! You can prepare the creamy filling in advance. Just store it in the fridge, covered, and use it when you’re ready to assemble your Potato Cannoli. Just remember to give it a good stir before piping it into the shells.
What can I substitute for shallots in the salsa?
If you don’t have shallots on hand, finely chopped onions can work just as well. Aim for a milder onion variety, like a sweet onion, to keep that sweet, rich flavor in the salsa.
How do I store leftover Potato Cannoli?
To keep the filling and shells crispy, it’s best to store them separately. Place any leftover shells in an airtight container at room temperature, and store the filling in the refrigerator. Reheat and fill just before serving!
Can I freeze the Potato Cannoli shells?
Yes! Allow the potato shells to cool completely, then store them in a zip-top freezer bag. When you’re ready to enjoy, just fry them fresh for that perfect crispness!
Is this recipe suitable for a gluten-free diet?
Yes! Since the potato shells are made purely from potatoes, they are naturally gluten-free. Just ensure that your other ingredients, like the instant mashed potatoes, are labeled gluten-free too. Enjoy!
Final Thoughts
Creating Potato Cannoli with Salsa is more than just cooking; it’s about gathering around the table with those you love and sharing something truly unique. This dish inspires creativity and fun in the kitchen, transforming simple ingredients into a delightful experience. The crispy potato shells and creamy filling, combined with the zesty salsa, are sure to spark smiles and bring laughter. Whether you’re entertaining friends or treating your family to something new, this recipe is a joyful reminder that home-cooked meals can be an adventure. Give it a try—you won’t be disappointed!
Print
Potato Cannoli with Salsa
- Total Time: 50 minutes
- Yield: 12 cannoli 1x
- Diet: Vegetarian
Description
A unique twist on the classic dish, Potato Cannoli filled with creamy mashed potato filling and topped with vibrant salsa verde.
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
Instructions
- 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.
- 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.
- 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.
- Transfer mashed potato filling to a pastry bag. Pipe filling into each cooled potato shell, working promptly to prevent softening of the shells.
- 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.
Notes
- Ensure the potato shells are fried to a crispy texture for the best results.
- Feel free to adjust the level of seasoning in the potato filling to your liking.
- Serve immediately to enjoy the contrast between the crispy shell and creamy filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
