Deep-fried cannoli

  • Preparation Time15 mins
  • Cooking Time6 mins
  • DifficultyEasy
160ml double cream
40g icing sugar
45ml amaretto or orange liqueur
1 tsp ground cinnamon
245g ricotta cheese
30g cup unsalted pistachios, chopped, optional, plus 90g finely chopped, for garnish
12 store-bought cannoli shells
Vegetable oil, for frying
140g plain flour
50g granulated sugar
2 eggs
120ml milk
150g chocolate, melted
Icing sugar, for garnish
1) In a large bowl, whip the cream with the icing sugar until soft peaks form. In a large mixing bowl, stir the liqueur and cinnamon into the ricotta. Then stir in half the whipped cream to lighten it up. Gently fold in the remaining whipped cream. Fold the pistachios into ricotta cream mixture. Fill a pastry bag with no tip with the mixture to fill the cannoli shells. Pipe the filling into the shells just to the edges of the shell. Freeze the cannoli for 4 hrs or overnight.

2) Preheat the oil to 180C/Gas 4.

3) Whisk flour, sugar, egg and milk together in a shallow bowl. Dip the frozen cannoli in the batter, shaking off the excess. Lower into the hot oil. Fry about 3 mins until lightly golden, moving the cannoli around so it colors evenly. Drain on paper towels.

4) Dip the 2 ends of the fried cannoli into the melted chocolate, sprinkle the chocolate with chopped pistachios and garnish with icing sugar.

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