Cannoli Chips & Dip
Ingredients
- Chips: 2 cups all-purpose flour
- 1 tbs sugar
- 1 tsp salt
- 1 tbs plus 2 tsp unsalted butter, diced
- 1 egg yolk
- 1/2 cup dry white wine
- Dip: 15 oz. ricotta cheese
- 1/4 cup sugar
- 5 tsp cocoa powder
- 1 tsp vanilla
- 1/4 cup semisweet chocolate, melted
- 1/2 cup mini chocolate chips
- Topping: confectioners sugar, fruit of your choice
- 2 gallons peanut oil
Directions
- Chips: In a large bowl, add flour, sugar, and salt and stir with a whisk. Cut in the butter and pinch it with your hands until the mixture turns sandy. Then mix in the egg yolk and white wine.
- On a floured surface, roll out the dough to 1/8-inch thick and place it on a plate. Cover with plastic wrap and chill for 30 minutes in the fridge.
- Fill your Butterball® Electric Fryer with 2 gallons of peanut oil and heat to 360 degrees F. Cut the dough into chip pieces (3-inch triangles or squares) and fry them for about 2 to 3 minutes. Use tongs to move the cooked chips to a plate lined with a paper towel to drain and cool.
- Dip: In a bowl, whisk all of the ingredients, except the chocolate chips, together until smooth. Then stir in the chocolate chips. Place in a bowl for dipping.
- Serving: Place the chips on a plate and dust with confectioners’ sugar. Set the dip in a bowl next to the chips and serve!
