Deep-Fried Cannoli

Directions

1. 1
   In a large bowl, whip the cream with the confectioners' sugar until soft peaks form.
2. 2
   In a large mixing bowl, stir the liqueur and cinnamon into the ricotta.
3. 3
   Then stir in half the whipped cream to lighten it up.
4. 4
   Gently fold in the remaining whipped cream.
5. 5
   Fold the pistachios into ricotta cream mixture.
6. 6
   Fill a pastry bag with no tip with the mixture to fill the cannoli shells.
7. 7
   Pipe the filling into the shells just to the edges of the shell.
8. 8
   Freeze the cannoli for 4 hours or overnight.
9. 9
   Preheat the oil to 350 degrees F.
10. 10
    Whisk flour, sugar, egg and milk together in a shallow bowl.
11. 11
    Dip the frozen cannoli in the batter, shaking off the excess.
12. 12
    Lower into the hot oil.
13. 13
    Fry about 3 minutes until lightly golden, moving the cannoli around so it colors evenly.
14. 14
    Drain on paper towels.
15. 15
    Dip the 2 ends of the fried cannoli into the melted chocolate, sprinkle the chocolate with chopped pistachios and garnish with confectioner's sugar.