This recipe for crispy wontons comes from "Martha Stewart's Hors d'Oeuvres Handbook."
The Martha Stewart Show, April Spring 2007
Yield Makes about 7 dozen
- 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.
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