This recipe for crispy wontons comes from "Martha Stewart's Hors d'Oeuvres Handbook."
- Yield: Makes about 7 dozen
Source: The Martha Stewart Show, April Spring 2007
- 2 quarts peanut oil, for frying
- 1 12-ounce package wonton wrappers
In a narrow, deep pan or an electric fryer, heat oil until it registers 360 degrees on a deep-fry thermometer. Cut wonton wrappers in half. Working in batches, carefully place 2 to 3 wontons in the heated oil; don't crowd the wontons, as they need space to expand. Fry until wontons become large, bubbly, and golden, about 30 seconds. Transfer wontons to a paper towel to drain. Repeat process with remaining wontons. Wontons may be stored in an airtight container at room temperature for up to 3 days. Recrisp in a warm oven, if necessary.