Fry Cannoli like a Pro with Chef Mario Batali

Image: Cannoli Shells

Let’s dive into the culinary world of the famous Feast of the Seven Fishes with none other than renowned chef Mario Batali. Today, Chef Batali will be guiding us through the art of frying cannoli shells to perfection.

Fry Cannoli like a Pro with Chef Mario Batali
Fry Cannoli like a Pro with Chef Mario Batali

Rolling Out the Dough

After preparing the dough and letting it rest in the refrigerator, it’s time to roll it out. The thickness of the dough is a personal preference, but Chef Batali suggests rolling it out relatively thin, aiming for an eighth of an inch. This will result in delightfully crisp cannoli shells.

Image: Rolling Cannoli Dough

Shaping the Shells

To achieve the iconic cannoli shape, you can use a ring mold or cut the dough into squares for a unique twist. Gently wrap the cut dough around the mold, ensuring a tight seal by brushing a little egg wash before joining the edges together. Chef Batali even uses his finger to push and fuse the ends, ensuring a seamless shell for the perfect cannoli experience.

Image: Shaping Cannoli Shells

Frying to Perfection

Now it’s time to fry the cannoli shells. Heat your oil to around 375°F, ensuring it doesn’t smoke. Maintain the temperature between 360°F to 385°F for the best results. Carefully place the shaped shells into the oil and fry them until they turn crispy and golden brown. Chef Batali recommends cooking them for about a minute, but don’t worry about overcooking. It’s better to leave them in for a few extra seconds to achieve that delightful crunch.

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Image: Frying Cannoli Shells

The Perfect Balance

Once the shells are fried to perfection, carefully remove them from the oil and let them rest on a paper towel or cloth to drain the excess oil. The size of the cannoli is crucial to achieving the perfect balance. Chef Batali emphasizes that the ideal size is two or three bites — enough to savor the crispy cookie exterior and the creamy filling.

Image: Delicious Cannoli Shells


Q: Can I make cannoli shells ahead of time?
A: While it’s possible to make the shells in advance, it’s best to fill them immediately before serving to maintain their crispy texture.

Q: How should I store leftover cannoli shells?
A: To keep the shells fresh and crispy, store them in an airtight container at room temperature.

Q: What kind of oil should I use for frying cannoli shells?
A: You can use vegetable oil or canola oil for frying cannoli shells. Ensure the oil has a high smoke point to prevent burning.


With Chef Mario Batali’s expert guidance, you now have the knowledge and skills to fry cannoli shells like a pro. Remember, the key is achieving the perfect balance between the crispy cookie shell and the luscious filling. So go ahead and indulge in this classic Italian dessert, and discover the joy of homemade cannoli!

For more mouthwatering recipes and culinary inspiration, visit Hook’d Up Bar and Grill. Happy cooking!

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