No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Crispy Wontons

This recipe for crispy wontons comes from "Martha Stewart's Hors d'Oeuvres Handbook."

  • Yield: Makes about 7 dozen
Crispy Wontons

Source: The Martha Stewart Show, April Spring 2007


  • 2 quarts peanut oil, for frying
  • 1 12-ounce package wonton wrappers


  1. 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.

Reviews (0)

Related Topics