Cannoli with ricotta

Anyone who, like us, is crazy about deep-frying will be happy to know that there are also desserts that acquire their final flavor and shape in the deep fryer. Like these Sicilian cannoli with ricotta and candied fruit from the cookbook Fris Frituren, which is being crowdfunded.

Method

Combine all the ingredients for the dough (in a food processor) until they form a ball. Place it in a bowl, cover with a cloth or cling film, and let the dough rest for one hour.

Sprinkle some flour on your work surface and roll out the dough into a rectangle about 3 mm thick. Cut out 10 x 10 cm squares.

Fold the squares into a diamond shape around a stick with a diameter of approximately 3 cm and a circumference of approximately 8 cm (special cannoli molds are available, but a round piece of wood works just as well.)

Brush one of the overlapping points with some beaten egg white and stick the other point on top. Leave to dry briefly.

Heat the frying oil to 175 °C. Place the stick together with the dough in the deep fryer. This keeps the shape intact.

Fry the cannoli for about four minutes until golden brown. Remove them from the frying fat with a slotted spoon and place them first on kitchen paper and then immediately on a rack to cool and dry.

After a few minutes, you can carefully pull or twist the stick out. Then fry the next cannoli.

The filling
Allow the cannoli to cool completely before filling them. For the filling, mix the ricotta with the icing sugar and half of the candied fruit. Gently fold in the whipped cream.

Transfer it to a piping bag with an open nozzle and use it to fill the cannoli tubes. Place the remaining candied fruit on the exposed cream at the sides.

Dust with some icing sugar through a fine sieve.

Recipe from: Fris Frituren, a cookbook that you can help get into bookstores through this crowdfunding campaign.