After making mushroom ginger dumplings I had more than half of wonton wrappers left. May be I left it intentionally by just using only 12 wontons for dumplings. I like fried goodies, they are tasty, and taste they give can’t replicate using a baked version. Yes it is healthy and delicious to still if you ask me which one gets more votes for taste. It is fried ones.
I tried to convert sabudana vada (sago pearl fritters) and ulli vada (onion fritters) baked version. Yes they are tasty but they can’t match the taste of fried version. Somebody tried and found out that they taste okay but not tasty as the fried one. Hey you are excepting too much from baked food. I make fried goodies too. I know they are not good for your health. Yes everything in moderation is fine. If you want to make deep fried goodies with 1 teaspoon oil, it won’t the same as you excepting when it comes out of it.
I had seen Giada making fried nutella ravioli with wonton wrappers. At that time I had not discovered Nutella. But then one day when I was at Walmart, I decided I wanted to try the taste of Nutella. My princess immediately fell in love with Nutella. Whenever she wants Nutella she would bring the bottle to me along with a spoon to dig in. After her eating episode, her entire face will be painted with Nutella.
I had once made turrón, a Philippine dessert using spring roll wrapper and it is really tasty. So I wanted to use plantain in this recipe. I have a weakness toward plantain and especially when it comes to frying anything with banana. The ripe plantain is sweeter than banana, but not mushy. Further once you fry them the caramelization of sugar in plantain makes it tastier.
I wanted to add some crunch to my fired wontons, so added some crushed cashew nuts. I filled wonton wrappers with ½ teaspoon of nutella, ¼ teaspoon of crushed cashew nuts and a piece of ripe plantain. Riper is better, not ripest one as they tend to lose their shape. Fry them for about 2-3 minutes, and enjoy with or without powdered sugar. It is delicious and addictive, nobody is going to stop with one or two and they will be going for more. Here the recipe, it is really good as party snack, but make it in a large quantity, as nobody is going to stop with a few.
Heat oil in pan, crush the cashew nuts and set aside. Peel the skin of plantain and cut into thin rounds and set aside. In a baking sheet line the wonton wrappers and add 1/2 teaspoon of nutella in the center with the help of two spoons. Then add crushed cashew nuts on the top and place plantain on the top. Brush the sides of wonton wrappers with water( if you are using egg wash, this is the time to use) .Make the wonton wrapper into a triangle and seal the sides well. Don't forget this step when you frying if it is not sealed well contents will sweep out into the oil.
Gradually slide the prepared wontons into hot oil and cook one minute each side or until they become golden brown color. Drain using a slotted spoon into kitchen tissue for removal of excess oil.
Dust with powdered sugar and enjoy as much you wish.
Plantain Cashew nut Nutella Wontonadapted from Tasty kitchen.com
DirectionsHeat canola oil in the frying pan or deep bottom pan, I used the later one.
Place wonton wrappers in a baking sheet. Cover them with a foil to prevent wonton wrappers from drying. crush cashew nuts in zip lock bag and set aside. Cut plantain into round pieces of ½ inch thick and set aside.
place ½ teaspoon of nutella in the center of each wonton wrapper. Add crushed cashew nuts on the top of nutella. Then place plantain on the top of nutella and cashew nuts.
Dampen the sides of wonton wrapper with water( if you prefer you can use egg wash here) then wrap the diagonally to form a triangle and seal very well and Repeat the remaining wonton wrappers until you finish a every thing.
It’s important to make sure you have a good, tight seal, otherwise the filling will leak out and cause oil splatters.
When the oil reaches 300F, carefully slide in a few wontons into the oil with a long-handled spoon. Fry for 1 minute on each side, until golden brown. Drain on kitchen tissue to let cool.
Sprinkle with powdered sugar.
I am linking this delicious treat to Gallery of Favorites hosted by Alea and April.
Weekend potluck at The country cook
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