Name: Potato Cannoli with Salsa
Prep time: 30 min
Cook time: 20 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

Description

A unique twist on the classic dish, Potato Cannoli filled with creamy mashed potato filling and topped with vibrant salsa verde.

Ingredients

Scale

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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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