These cannoli rangoons are likely to be the one thing you are always asked to make for a party! Tasty and super easy!
- 1 cup heavy cream
- 15 oz whole milk ricotta
- 3/4 cup powdered sugar with extra for sprinkling
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1/4 teaspoon cinnamon
- 1/2 cup miniature chocolate chips
- 1 package of wonton wrappers
- 2 cups vegetable oil
Nestle a fine mesh strainer over a bowl and add your ricotta. Allow this to drain for at least 20 minutes.
Place your metal mixing bowl and beaters in the freezer while you measure your ingredients.
Remove the mixing bowl and beaters and add your cold heavy cream to the bowl. Beat the heavy cream until you form stiff peaks.
In a separate mixing bowl mix your ricotta, powdered sugar, vanilla extract, lemon zest, and cinnamon.
Once combined fold in your whipped cream and then your miniature chocolate chips
Put the mixture in the refrigerator for at least 3 hours and up to overnight so when you add it to your wonton wrappers and fry them nothing leaks out.
Once your cannoli mixture has chilled scoop about 1 tablespoon into the center of your wonton wrapper
Grab the opposite corners of your wonton wrapper and pinch them together. Repeat on the second set of corners.
Add your vegetable oil to a saucepan over medium heat. When you fry, you will need enough oil to cover the tops of the wontons.
Once hot, add your wonton and fry until golden brown
Using a wire scoop remove your wonton and rest them on a paper towel-lined plate.
Once you are done frying all of your wontons, sprinkle them with powdered sugar and serve!