A cheesy filling gives wonton wrappers a taste-tempting, Italian twist. The hot and crisp snacks get gobbled up . . . no matter how many I make!
—BARBARA PLETZKE HERNDON, VA
PREP: 25 MIN. + CHILLING • COOK: 5 MIN./BATCH • MAKES: 40 WONTONS
2 cups (8 ounces) shredded Italian cheese blend
1 carton (15 ounces) ricotta cheese
1 egg, beaten
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
40 wonton wrappers
Oil for deep-fat frying
Marinara or spaghetti sauce, warmed
1. In a large bowl, combine the first seven ingredients.
2. Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 tablespoon filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat. Refrigerate for 30 minutes.
3. In an electric skillet or deep fryer, heat oil to 375°. Fry wontons, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with marinara.
TO MAKE AHEAD Prepare the wonton filling the day before. Fill the wontons the day of the party; cover with damp paper towels and plastic wrap and store in the refrigerator.