Potato Cannoli with Salsa Verde

Potato cannoli with salsa verde is a playful yet sophisticated appetizer that combines crispy russet potato shells with creamy, deeply flavored mashed potatoes, finished with a punchy cilantro vinaigrette. This dish has won over even my pickiest guests, and I love how it balances comfort with a little chef-y flair.

I first tried this while experimenting for the holidays, and my family could not stop snacking on them straight out of the fryer.

Ingredients

• Russet potatoes: Sliced thin using a Japanese mandolin, they give the shell its signature crisp and structure. Try to select large, even potatoes for easier wrapping.
• Instant mashed potatoes: Offer a convenient creamy filling. Choose quality flakes with minimal additives.
• Water and whole milk: Enrich the mashed potatoes, giving them a smooth body.
• Unsalted butter: Imparts that necessary richness. Select a high-quality, European style if possible.
• Kosher salt: Important for bright, balanced seasoning in every component.
• Parmesan cheese: Brings nutty saltiness and big umami. Select a wedge and grate fresh for the best melt and flavor.
• Ground nutmeg: Subtle but essential, it adds warmth to the filling.
• Fresh cilantro: Makes the salsa verde beautifully aromatic. Use bright green, lively leaves.
• Grapeseed or canola oil: Keeps the vinaigrette light and clean in flavor.
• Shallots: Finely minced for sharpness and depth in the salsa.
• Sherry vinegar: Adds tang and depth. Opt for a good aged variety for complexity.
• Fresh black pepper: Supplies gentle heat. Always use freshly cracked.
• Nonstick spray: Ensures clean, easy release of shells from molds.
• Taco frying basket and metal cannoli molds: Necessary for that classic shape.

Step-by-Step Instructions

Slice the Potatoes:

Use a Japanese mandolin to cut russet potatoes lengthwise into uniform, paper-thin slices. Aim for at least twenty-four slices to make a full batch. Uniformity is key for even frying and shaping.

Shape and Fry the Cannoli Shells:

Preheat your fryer to 350 degrees Fahrenheit. Spray metal cannoli molds generously with nonstick spray. Wrap each potato slice tightly around its mold and carefully set into a taco frying basket, pinning the seam against the side so they do not unravel. Fry the shells in batches until golden, crisp, and rigid like a potato chip. Transfer to paper towels to drain and cool slightly. Gently slide off molds once they can be handled.

Make the Salsa Verde:

Mince shallots as finely as possible and add to a bowl with sherry vinegar, seasoned with a good pinch of salt. Let the mixture sit a few minutes to soften the raw edge. Stir in finely chopped cilantro and drizzle in grapeseed oil while mixing vigorously. Season again with salt and freshly ground black pepper, tasting until balanced to your liking.

Prepare the Mashed Potato Filling:

Bring water to a boil and whisk in unsalted butter and kosher salt off the heat. Pour in whole milk. Stir instant mashed potatoes into liquid gently and add grated parmesan cheese and nutmeg, taking care not to overmix. Let the mixture stand until smooth and fluffy. If too thick, stir in more hot milk or water a tablespoon at a time.

Fill the Cannoli:

Transfer the warm mashed potato filling to a pastry bag for easy piping. Pipe filling into cooled potato cannoli shells, working quickly. If the filling is too moist, allow a minute to firm slightly, or else the shells may soften.

Plate with Salsa Verde:

Arrange filled cannoli on a platter. Spoon generous salsa verde vinaigrette over each one or serve on the side. Finish with extra parmesan shavings, black pepper, and flaked salt if desired.

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My favorite part is that first crunchy bite into the shell after it has been dipped in punchy salsa verde. My sister once requested a double batch for her birthday instead of cake. That kind of says it all for our family.

Storage Tips

For best texture, assemble the potato cannoli just before serving. If you need to work ahead, fry the shells and keep uncovered at room temperature so they stay crisp. Store mashed potato filling separately in an airtight container in the fridge for up to two days and gently rewarm before filling. Avoid refrigerating filled cannoli as the shell will soften quickly.

Ingredient Substitutions

Yukon Gold potatoes can be used for a slightly creamier texture, though russets remain the easiest to slice thinly for crisp shells. For the filling, you could substitute half the instant mix with homemade mashed potatoes if you are feeling ambitious. If you cannot find sherry vinegar, try red wine vinegar with a pinch of sugar.

Serving Suggestions

Serve as a passed appetizer at parties or as a striking first course for family dinners. For extra flair, top with crispy fried shallots or microgreens. Try making miniature versions for a canape platter. These pair incredibly well with a dry sparkling wine or light-bodied white.

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You will be amazed at how these once humble ingredients transform when treated with a little technique and creativity. No one ever suspects the secret is pantry potatoes.

Frequently Asked Questions

→ How do you keep the potato cannoli shells crispy?

Fry the potato slices until golden brown and cool them slightly before filling. Fill only when ready to serve, as moisture from the filling can soften the shells over time.

→ Can I prepare the mashed potato filling ahead?

Yes, the filling can be made ahead and kept warm. If needed, add a splash of milk or water and gently reheat to restore creaminess before piping into shells.

→ What is the best way to wrap potato slices for frying?

Use a metal cannoli mold and wrap the potato slices snugly around it, pinning the seam so it seals while frying. Nonstick spray helps release the shell easily after cooking.

→ Is it possible to vary the filling?

Absolutely. Try mixing in cooked lobster, roasted garlic, or herbs for unique flavor combinations within the potato filling.

→ Which oil should be used for frying the shells?

Neutral oils like canola or grapeseed oil work best for frying, as they ensure a crisp texture without overwhelming the potato's flavor.

→ What garnishes pair well with these cannoli?

Top with shaved parmesan, freshly cracked pepper, flaked sea salt, and extra salsa verde for a vibrant finish.