Here's the recipe:
Wonton wrappers
Large heavy pot or deep fryer
Canola oil, enough for 2" in the pot you choose
Instant read thermometer if not using a deep fryer
1 8 oz. container of whole milk ricotta cheese, strained overnight in the refrigerator
1/2 tsp. cinnamon
1 egg yolk, reserve the white
Zest of 1/2 lemon
Zest of 1/2 orange
1 tsp. vanilla bean paste (or 1 1/2 tsp extract)
1/2 c mini chocolate chips
Confectioners' sugar
Pour the oil into the pot but do not heat until you have prepared the wontons, as this process take a bit of time and you do not want your oil to be too hot.
Mix together all cannoli cream ingredients (not the egg white). Using a mini scoop or a teaspoon, add filling to the center of each wonton wrapper. With a fork beat the egg white until foamy. With your finger, dip it into the egg white and run it around the edges of each wonton. Fold a corner over to meet the opposite corner and press all the edges together to seal the filling inside.
Heat oil to 350*F. Drop no more than 4 filled wontons into the oil in order to maintain the temprature. Fry until golden brown on both sides. Note: This goes very quickly! The wontons are done in less than a minute. I removed mine after only about 40 seconds; 20 second each side.
Remove from the oil and drain on parchment paper or paper towels. After you have fried 2-3 batches, sprinkle with confectioners' sugar while still warm. Continue frying the remainder of the wontons in small batches, and dusting with sugar until you have used all the filling.
These are best served warm, but still wonderfully entertaining in your mouth after they are cooled.
)
It's my party and I'll fry if I want to!
No comments:
Post a Comment