Description
Crisp, savory snacks made of soft mashed potatoes filled with creamy ricotta and bright herbs, served with a tangy salsa.
Ingredients
Scale
- 2 large potatoes
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh herbs (like basil or parsley)
- 1 cup salsa
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Boil the potatoes until tender (about 15–20 minutes). Drain, cool slightly, peel, and mash until smooth. Season with salt and pepper.
- In a bowl, combine mashed potatoes, ricotta, Parmesan, and fresh herbs. Mix until even, adding more salt and pepper if needed.
- Shape the mixture into small logs about 2–3 inches long and 1 inch thick. Chill for 10 minutes.
- Heat olive oil in a frying pan over medium heat until shimmering. Test with a potato piece to ensure it’s ready.
- Fry the potato cannoli in batches, turning often, until golden brown (about 2–3 minutes per side).
- Remove and drain on paper towels. Let rest for a minute to maintain crispness.
- Serve warm with salsa on the side for dipping.
Notes
For a lighter version, brush with oil and bake at 425°F (220°C) for 15–20 minutes instead of frying. Use starchy potatoes for the best texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 4.5g
- Sodium: 510mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 30mg