How To Fry Cannoli Shells

Welcome to our culinary journey! Today, we’re going to share with you an authentic recipe and step-by-step guide on how to fry cannoli shells. These crispy and delicate shells are the perfect accompaniment to a luscious filling, making for a truly irresistible dessert. Let’s get started!

What You’ll Need:

Cannoli dough
Vegetable oil for frying
Rolling pin
Large circular cookie cutter
Mesh skimmer or slotted spoon
Paper towels
Cannoli molds

Step-by-Step Instructions:

Step 1: Start by rolling out the cannoli dough on a floured surface until it’s thin and pliable. You want it to be about 1/8 of an inch thick so that it crisps up nicely when fried.

Step 2: Use a large circular cookie cutter to cut out circles from the dough. The size of the circles will depend on the size of your cannoli molds.

Step 3: Wrap each circle of dough around a cannoli mold, overlapping the edges slightly. Make sure to seal the edges together with a little water or beaten egg. This will prevent the shells from unraveling during frying.

Step 4: Preheat vegetable oil in a deep pan or a deep-fryer to around 350°F (175°C). You’ll need enough oil to completely submerge the cannoli shells while frying.

Step 5: Carefully drop the cannoli molds with the dough into the hot oil. Fry them until they turn a golden brown color, which usually takes around 2-4 minutes.

Step 6: Once the shells are fried to perfection, use a mesh skimmer or slotted spoon to carefully remove them from the oil. Let any excess oil drip off before transferring them onto a plate lined with paper towels to absorb any remaining oil.

Step 7: Allow the cannoli shells to cool completely on the paper towels before gently sliding them off the molds. The shells should be crisp, airy, and ready to be filled with your favorite cannoli filling.

Step 8: Fill the fried cannoli shells with a luscious mixture of ricotta cheese, powdered sugar, and a hint of vanilla or chocolate chips if desired.

Now that you know the art of frying cannoli shells, the possibilities for flavor combinations and fillings are endless. Get creative and experiment with traditional or innovative fillings to delight your taste buds. Whether you prefer classic ricotta or daring Nutella-filled cannoli, these homemade shells will elevate any dessert to a whole new level of deliciousness!

So, gather your ingredients, roll up your sleeves, and prepare to indulge in some crispy, flavorful cannoli shells that will impress your friends and family. Happy frying!

Share your tips and tricks for frying cannoli shells in the Baking and Desserts forum. Join the discussion and learn from other home cooks and baking enthusiasts!

FAQ:

Can I use regular white flour to make cannoli shells?

Yes, you can use regular white flour to make cannoli shells. It is the most commonly used flour for this purpose. However, some recipes may call for specific types of flour such as cake flour or pastry flour to achieve a lighter and more delicate texture.

Is it necessary to chill the cannoli dough before frying?

Yes, it is important to chill the cannoli dough before frying. Chilling the dough helps in firming it up, making it easier to handle and shape. Additionally, it allows the gluten in the dough to relax, preventing the shells from becoming tough and chewy.

What is the ideal temperature for frying cannoli shells?

The ideal temperature for frying cannoli shells is around 350-375°F (175-190°C). This temperature ensures that the shells cook evenly and develop a crisp exterior while remaining tender on the inside. Using a digital thermometer to monitor the oil temperature is recommended for precise results.

How long should I fry cannoli shells?

The frying time for cannoli shells varies depending on their size and thickness. Generally, it takes about 2-3 minutes per shell. It’s important to closely monitor the shells as they fry to prevent them from becoming too dark or burning. They should be golden brown in color when done.

Can I use a different oil for frying cannoli shells?

Yes, you can use different oils for frying cannoli shells. Traditional recipes often call for vegetable or canola oil due to their neutral flavors. However, you can experiment with other oils like peanut, sunflower, or even coconut oil, which can add a subtle flavor to the shells.

Should I drain the fried cannoli shells on paper towels?

Yes, it is recommended to drain the fried cannoli shells on paper towels to remove excess oil. Once removed from the hot oil, carefully transfer the shells to a plate lined with paper towels. This helps absorb any residual oil, keeping them light and crisp.

Can I make the cannoli shells in advance?

Yes, you can make cannoli shells in advance. They can be fried and stored in an airtight container at room temperature for 1-2 days. However, it is best to fill the shells with the creamy filling shortly before serving to maintain their crispness.

Was this page helpful?

Yes No

How To Fry Cannoli Shells