Adalrik Walter October 28, 2022 Recipes
• 160g ricotta, drained
• 100g mozzarella, grated
• 60g kefalotyri (or another dry Greek cheese), grated
• 1 tbs chopped flat-leaf parsley leaves
• 1 tbs chopped dill
• 40 fresh wonton wrappers (from supermarkets and Asian grocers)
• Vegetable oil, to deep-fry
• Prosciutto, cherry tomatoes, basil leaves and chilli oil, to serve
1. Combine the cheeses, parsley and dill in a bowl and season with salt flakes and freshly ground black pepper. Spoon 2 tsp cheese filling into the centre of a wonton wrapper. Using your finger, wet the edges of the wrapper with water and top with another wrapper to enclose. Press the edges together to seal. Repeat with remaining filling and wrappers.
2. Half-fill a deep-fryer or saucepan with vegetable oil and heat to 180°C (a cube of bread will turn golden in 45 seconds when the oil is hot enough). Working in batches, fry wontons for 2-3 minutes, turning once, until golden and crisp. Drain on paper towel and keep warm. Repeat with the remaining wontons.
3. Serve wontons with the prosciutto, cherry tomatoes, basil leaves and chilli oil alongside.