There’s a certain joy that comes from creating unexpected flavors in the kitchen, and my Potato Cannoli with Salsa Verde embodies that spirit perfectly. Imagine the satisfying crunch of crispy potato shells enveloping a creamy, decadent filling—it’s a delightful twist on a classic Italian treat. These unique cannoli are not only visually stunning but also a conversation starter at any gathering.
During a recent family dinner, I found myself searching for something to break the monotony of standard appetizers. That’s when the inspiration struck! By marrying simple ingredients like russet potatoes with vibrant salsa verde, I unlocked a dish that’s both impressive and easy to prepare. In just 25 minutes, you can craft these gourmet bites that are sure to wow friends and family alike, leaving the fast food behind for something truly special. Grab your apron, and let’s dive into this unconventional culinary adventure!
Why will you love Potato Cannoli with Salsa Verde?
Unexpected Delight: This recipe transforms humble potatoes into a gourmet dish that surprises and delights.
Simple Steps: With just a few easy steps, you’ll create something truly impressive.
Flavor Explosion: The creamy filling paired with zesty salsa verde creates a flavor combination that dances on your palate.
Crowd-Pleaser: Perfect for entertaining, these visually stunning cannoli are bound to be a hit at any gathering.
Quick Prep: In only 25 minutes, you can present a dish that feels high-end without the fuss.
Say goodbye to mundane appetizers and embrace the joy of cooking with these Potato Cannoli. Ready to explore more scrumptious ideas? Check out our creative appetizer recipes for additional inspiration!
Potato Cannoli with Salsa Verde Ingredients
• Get ready to create a unique culinary masterpiece with these flavorful ingredients!
For the Salsa Verde
- 2 shallots – finely minced for a sweet, mild flavor that complements the dish.
- 1/4 cup sherry vinegar – adds a tangy depth that brightens the salsa.
- 1 teaspoon salt – enhances and balances the flavors perfectly.
- 1/4 cup oil – use a light olive oil for a smooth texture and rich taste.
- 1/4 cup cilantro – fresh cilantro lends a vibrant herbaceous note.
For the Potato Shells
- 24 slices Russet potato – thin slices work best for creating those crispy, crunchy shells.
- Nonstick spray – ensures your potato cannoli slide off the molds easily after frying.
For the Creamy Filling
- 4 tablespoons butter – adds richness and a silky texture to the filling.
- 1 teaspoon salt – perfect for seasoning the filling to bring out its flavors.
- 2 cups boiling water – essential for rehydrating the instant mashed potatoes.
- 1 cup instant mashed potatoes – provides a quick and creamy base for the filling.
- 1/2 cup milk – adds creaminess for a delectable consistency.
- 1/4 cup parmesan cheese – imparts a savory umami flavor that enhances the filling.
- 1/4 teaspoon nutmeg – a pinch adds warmth and aromatic notes.
For Garnishing
- Freshly ground black pepper – sprinkle on top for a hint of spice and color.
- Flaked salt – enhances flavors with a delightful crunch.
- Shaved parmesan cheese – a finishing touch that adds elegance to the presentation.
Dive into this delicious adventure with Potato Cannoli with Salsa Verde and impress your guests with your culinary skills!
How to Make Potato Cannoli with Salsa Verde
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Prepare the Salsa Verde: Mince the shallots and mix them with sherry vinegar, salt, oil, and cilantro in a bowl. Stir well to combine the flavors and set aside for a refreshing kick.
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Heat the Fryer: Preheat your fryer to 350°F. Spray your metal cannoli molds with nonstick spray to ensure the potato shells come off easily.
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Wrap and Fry: Gently wrap potato slices around the molds and place them in a taco basket. Fry until they are golden brown and fully cooked, about 3-4 minutes, then remove and drain on paper towels. Cool slightly before sliding them off the molds.
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Make the Filling: In a pot, combine boiling water, butter, and salt. Remove from heat and add milk, stirring in the instant mashed potatoes, parmesan cheese, and nutmeg until creamy. Adjust consistency with additional hot water or milk as needed.
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Fill the Cannoli: Spoon the creamy filling into a pastry bag and carefully pipe it into each potato shell. Keep the filled cannoli warm while you plate.
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Garnish and Serve: Plate the cannoli either on their side, spooning salsa verde on top, or standing up for a stunning display. Finish with a sprinkle of freshly ground black pepper, flaked salt, and shaved parmesan cheese.
Optional: For an extra twist, drizzle some olive oil over the top before serving.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Potato Cannoli with Salsa Verde are a fantastic choice for meal prep! You can prepare the salsa verde and potato shells up to 24 hours in advance. Simply store the salsa in an airtight container in the refrigerator to keep it fresh. For the potato shells, fry them and let them cool completely before placing them in a single layer in an airtight container to prevent sogginess. When it’s time to serve, simply reheat the potato shells in the oven for a few minutes to restore their crispness, fill them with the creamy mixture made from instant mashed potatoes, and garnish as directed. By prepping ahead, you’ll save valuable time on busy evenings while enjoying the same delicious flavors!
How to Store and Freeze Potato Cannoli with Salsa Verde
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Room Temperature: Potato cannoli are best enjoyed fresh; they can sit out for up to 1 hour at room temperature.
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Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the filling separate to maintain optimal texture.
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Freezer: For longer storage, freeze the uncooked potato shells for up to 1 month. Place them on a baking sheet to freeze individually before transferring to a zip-top bag.
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Reheating: To reheat leftover filled cannoli, place them in a preheated oven at 350°F for about 10 minutes or until heated through, ensuring they stay crispy and delicious.
Potato Cannoli with Salsa Verde Variations
Feel free to get creative with this delightful recipe and cater it to your tastebuds.
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Spicy Kick: Add a few diced jalapeños or a sprinkle of crushed red pepper flakes to the creamy filling for a zesty flair. This simple tweak transforms it into a dish that tantalizes the senses.
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Cheesy Delight: Swap out the parmesan for crumbled feta or blue cheese to introduce a bold, tangy flavor. Each bite will burst with a unique salty richness that elevates the entire dish.
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Herb-Infused: Mix in fresh herbs like parsley or dill to the salsa verde for a bright, refreshing twist. The added aromas will take your potato cannoli to fresh, new heights.
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Vegan Version: Use plant-based butter and milk along with nutritional yeast instead of parmesan for a Dairy-Free experience. This adaptation retains the creamy texture while aligning with your dietary choices.
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Sweet Surprise: For an unexpected twist, consider adding caramelized onions or sautéed mushrooms to the filling for a hint of sweetness. This will create a delightful juxtaposition against the crunchy shell.
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Smoky Flavor: Incorporate smoked paprika into the filling for a warm, rich flavor. Just a dash will elevate the depth of taste, making it a more sophisticated appetizer.
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Savory Veggies: Mix in some finely chopped spinach or kale into the potato filling for added nutrition and a burst of color. You’ll love the additional texture and hearty flavor!
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Citrus Zest: Sprinkle some lemon or lime zest into the salsa verde for a bright, citrusy note that cuts through the creaminess. These little bursts of freshness will bring your flavors to life!
Expert Tips for Perfect Potato Cannoli with Salsa Verde
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Slice Thinly: Use very thin potato slices to ensure they cook evenly and become crispy in the fryer. Thick slices can lead to chewy shells.
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Preheat Accurately: Make sure your fryer is fully preheated to 350°F before adding the potato molds; this helps achieve that golden, crunchy texture quickly.
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Avoid Soggy Filling: If your filling seems too thick, gradually add hot water or milk until you reach a creamy consistency. A well-balanced filling will not overwhelm the potato shell.
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Keep Warm: After filling the cannoli, keep them warm in a low oven (about 200°F) before serving to ensure they remain crispy.
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Innovative Presentation: Serve your Potato Cannoli with Salsa Verde both ways—laid down for an elegant look or upright for maximum visual appeal.
Embrace these tips, and your Potato Cannoli will undoubtedly impress your guests!
What to Serve with Potato Cannoli with Salsa Verde?
Experience the joy of crafting a perfect meal by pairing these delightful potato creations with complementary sides and drinks.
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Zesty Arugula Salad: A fresh arugula salad adds a peppery bite and brightens the dish with lemon vinaigrette. The crisp greens offer a refreshing contrast to the creamy filling.
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Garlic Breadsticks: Soft, buttery breadsticks infused with garlic create a satisfying side that pairs beautifully with the rich flavors of the cannoli. Enjoy every bite alongside your crispy treats.
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Roasted Vegetables: A colorful medley of roasted seasonal vegetables brings depth and a hint of sweetness that balances the savory potato cannoli. The charred flavors elevate your meal effortlessly.
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Italian Tomato Soup: A warm bowl of tomato soup, with its rich, tangy flavor, serves as a comforting dip that complements the crispy potato shells. It’s a cozy pairing that’s bound to please.
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Sauvignon Blanc: This crisp white wine, with its bright acidity and fruit notes, enhances the salsa verde’s zest, providing a refreshing sip to balance the dish’s richness. A match made in culinary heaven!
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Lemon Sorbet: Serve this light, icy dessert to cleanse the palate after indulging in your potato cannoli. Its citrusy essence adds a refreshing finish, leaving you and your guests delighted.
These pairings are sure to elevate your meal experience, turning your potato cannoli with salsa verde into a vibrant feast!
Potato Cannoli with Salsa Verde Recipe FAQs
How do I choose the right potatoes for making cannoli?
Absolutely! When selecting potatoes for your cannoli, opt for Russet potatoes. They are starchy and great for creating crispy shells. Look for potatoes that are firm and smooth, avoiding any with dark spots or green areas, as these may indicate overripeness or a bitter taste.
How should I store leftover Potato Cannoli with Salsa Verde?
To keep your leftovers fresh, store any uneaten potato cannoli in an airtight container in the fridge for up to 3 days. It’s best to keep the filling separate from the shells to ensure they don’t become soggy. You can reheat the filled cannoli in a preheated oven at 350°F for about 10 minutes before serving.
Can I freeze uncooked potato shells for later use?
Yes, you can freeze the uncooked potato shells for up to 1 month! To do this, lay them out on a baking sheet in a single layer until frozen. Then transfer the shells to a zip-top bag for easy storage. When you’re ready to use them, fry them straight from the freezer, ensuring they are crispy and delicious.
What should I do if my potato shells aren’t crispy enough after frying?
If your potato shells aren’t crispy, it might be due to not frying them long enough or the oil temperature being too low. Ensure your oil is preheated to 350°F before frying, and allow them to cook for 3-4 minutes until golden brown. Additionally, ensure you are using a light coat of nonstick spray and that the potato slices are thin enough for optimal texture.
Are there any dietary considerations for Potato Cannoli with Salsa Verde?
Definitely! This recipe contains dairy, so if you have lactose intolerance or a dairy allergy, consider using lactose-free alternatives such as lactose-free milk and cheese. For a vegan option, you can replace the butter with a plant-based butter and use a vegan cheese substitute. Always check labels to ensure they’re free from allergens if cooking for others.
How long can I keep the salsa verde in the fridge?
Your homemade salsa verde can be refrigerated for up to 1 week. Store it in an airtight container, and give it a good stir before using. If the flavors have mellowed, simply add a squeeze of fresh lemon juice or extra cilantro to brighten it up again right before serving.
Delicious Potato Cannoli with Salsa Verde That Will Wow You
Ingredients
Equipment
Method
- Prepare the Salsa Verde: Mince the shallots and mix them with sherry vinegar, salt, oil, and cilantro in a bowl. Stir well to combine the flavors and set aside for a refreshing kick.
- Heat the Fryer: Preheat your fryer to 350°F. Spray your metal cannoli molds with nonstick spray to ensure the potato shells come off easily.
- Wrap and Fry: Gently wrap potato slices around the molds and place them in a taco basket. Fry until they are golden brown and fully cooked, about 3-4 minutes, then remove and drain on paper towels. Cool slightly before sliding them off the molds.
- Make the Filling: In a pot, combine boiling water, butter, and salt. Remove from heat and add milk, stirring in the instant mashed potatoes, parmesan cheese, and nutmeg until creamy. Adjust consistency with additional hot water or milk as needed.
- Fill the Cannoli: Spoon the creamy filling into a pastry bag and carefully pipe it into each potato shell. Keep the filled cannoli warm while you plate.
- Garnish and Serve: Plate the cannoli either on their side, spooning salsa verde on top, or standing up for a stunning display. Finish with a sprinkle of freshly ground black pepper, flaked salt, and shaved parmesan cheese.