Potato Salad Fried Rolls

A classic appetizer from the countryside parties of São Paulo - Brazil. Today the format is even present in large award-winning restaurants. Here, the base is made with a super popular product, which is the pastel dough, but it can easily be adapted to various other bases. Puff pastry sheets are perfect for this. And if you prefer to make this even easier, you can use cannoli shells. Although we filled them with potato salad in this version, the sweet one, made with doce de leite, is also very famous and delicious.

Finely slice <quantity>½<unit>bunch</unit></quantity> of coriander and transfer to a bowl

Finely slice <quantity>½<unit>bunch</unit></quantity> of parsley and transfer to the bowl

Finely slice <quantity>½<unit>bunch</unit></quantity> of scallion and transfer to the bowl

Peel <quantity>350<unit>g</unit></quantity> of arracacha root

Peel <quantity>1.5<unit>kg</unit></quantity> of potato

Cut the potatoes into <quantity>1<unit>cm</unit></quantity> cubes. Keep them in water to avoid browning

Add <quantity>2</quantity> bay leaves, salt and ground black pepper to taste, and <quantity>2<unit>sprigs</unit></quantity> of thyme

Cook the potatoes until they are soft, but still holding their shape

Cut the arracacha root into medium slices. Transfer to a small pot, cover with water, and season with salt to taste. Cook until they are soft enough to be mashed

Remove the herbs and drain the potatoes into a bowl

Rinse with fresh water to cool down

Drain the arracacha root and transfer to a large bowl

Mash it while still hot, using a fork

Add the cooked potatoes and <quantity>2<unit>tbsp</unit></quantity> of mayonnaise

Add salt and ground black pepper to taste

Add <quantity>1</quantity> grated garlic clove

Add <quantity>2<unit>tsp</unit></quantity> of white miso and stir until combined

Add the zest of <quantity>⅓</quantity> of a lemon, the sliced herb mix to taste, and the juice from <quantity>½</quantity> lime

Stir until well combined. Add more herbs if you wish

Add tabasco sauce to taste and adjust the salt. Refrigerate until cool. The potato salad is ready

Cut <quantity>250<unit>g</unit></quantity> of pastel dough into about <quantity>3<unit>cm</unit></quantity> wide stripes

Wrap each strip around small horn molds, starting from the tip and overlapping the edges. Dampen the end with water and press it over the wrapped strip to seal

Fry the pastry cones on medium-high heat preheated oil until golden brown. Drain them and let them cool until you are able to handle

Remove the molds

Fill each pastry with enough of the Potato Salad and arrange them on a serving dish

Add sliced chives, flaky salt and black pepper to taste

Grab your caipirinha or lemonade and enjoy!

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