These crisp fritters owe their inspiration to Italy. A note of caution — do be careful not to burn your mouth when you take your first bite, as the soft, rich cheese filling will be very hot.
115 g (4 oz) ricotta cheese
50 g (2 oz) fontina cheese, grated
25 g (1 oz) Parmesan cheese, finely grated
2.5 ml (1/2 tsp) cayenne pepper
1 egg, beaten, plus a little extra to seal the wontons
15 - 16 wonton wrappers
oil for deep frying
50 g (2 oz) fontina cheese, grated
25 g (1 oz) Parmesan cheese, finely grated
2.5 ml (1/2 tsp) cayenne pepper
1 egg, beaten, plus a little extra to seal the wontons
15 - 16 wonton wrappers
oil for deep frying
method
1. Line a large baking sheet with greaseproof paper or sprinkle it lightly with flour. Set aside. Combine the cheeses in a bowl, then add the cayenne and beaten egg and mix well.
2. Place one wonton wrapper at a time on a board. Brush the edges with egg. Spoon a little filling in the centre; pull the top corner down to the bottom corner, to make a triangle.
3. Transfer the filled wontons to the prepared baking sheet.
4. Heat the oil in a deep-fryer or large saucepan. Slip in as many wontons at one time as can be accommodated without overcrowding. Fry them for 2 - 3 minutes on each side or until the fritters are golden. Remove with a slotted spoon. Drain on kitchen paper and serve at once.
2. Place one wonton wrapper at a time on a board. Brush the edges with egg. Spoon a little filling in the centre; pull the top corner down to the bottom corner, to make a triangle.
3. Transfer the filled wontons to the prepared baking sheet.
4. Heat the oil in a deep-fryer or large saucepan. Slip in as many wontons at one time as can be accommodated without overcrowding. Fry them for 2 - 3 minutes on each side or until the fritters are golden. Remove with a slotted spoon. Drain on kitchen paper and serve at once.
serving amount
makes 15 - 16
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