Source: Phoebe Bites
Corn and Cheese Fried Wonton
1 cup Corn, thawed if using frozen corn
1 cup Ricotta
1/2 cup Mozzarella, shredded
2 Tbsp fresh Parsley, chopped
2 Tbsp fresh Basil, chopped
1 large Egg
1/2 tsp Salt
1/4 tsp Pepper
1 pkg Wonton wrapper, about 60 wrappers
Canola oil, for frying
Mix the corn, ricotta, mozzarella, parsley, basil, egg, salt and pepper in a bowl.
Spoon a tablespoon of corn and cheese filling onto the center of a wonton wrapper. Wet a pastry brush or your index finger with water and run it along the sides of the wrapper. Put another sheet of wrapper on top, squeezing out any air in the center and sealing the edges. Repeat until you’ve used up the filling and wrappers.
Pour oil in a deep skillet and heat until it is about 350 degrees. If you don’t have a thermometer, wait until the oil starts rippling and carefully drop in a small piece of wonton wrapper. If the wrapper bubbles and rises to the top immediately, the oil is ready.
Add a a few wontons to the hot oil. The number you fry in each batch depends on the size of your skillet. Make sure you don’t overcrowd the skillet, which will lower the temperature of the oil. Fry until the wontons are crispy and golden brown, turning them a few times, so they brown evenly. Turn the stove down if the grease is splattering and getting too hot. The wontons should take about five minutes to cook.