Yes, you read that right.
For a birthday celebration, a friend of mine experimented with this recipe. I got to taste the results.
They were TO DIE FOR. Nuff said.
Naturally, when I found wonton wrappers on sale at Smart & Final this weekend, I knew I had to give it a try for myself. Because I live with three sociable girls who entertain a variety of guests each day in our living room, I knew I would no longer be stuck with 80 fried wontons to eat entirely by myself.
Not that I’m complaining. Just hoping to live past age 30.
So I gave the recipe a try late last night, accompanied by a few eager helpers and several salivating taste-testers. Overall, the endeavor was a wild success.
Spread wonton wrappers across a cookie sheet. Top with small spoonful of Nutella.
Slice each banana into 24 pieces (they need to be slim). Place on top of Nutella, if desired.
Brush a bit of beaten egg over two adjacent edges of the wonton wrapper. Fold both sides of the wrapper together so that it looks like a triangle. Seal edges completely.
(Briana was very good at this. She was proud of herself.)
Deep-fry wontons in high-heat oil (canola, peanut, or safflower, since they have a high smoking point) for about 10 seconds on each side.
Take out golden brown wontons and place on paper-towel-covered plate. Try not to eat them right away before they’re cooled… even though you want to.
Repeat. Over and over again until you’re out of ingredients. Then eat them. Or eat as you go. Mmmm.
We didn’t top them with powdered sugar or the cinnamon-sugar mix that the recipe suggests. I decided I was wracking my organs with enough fat and sugar as is. I imagine they taste good either way.
- “OMG NUTELLA WOOONNNN TOOONNNSSSSSSSSS” – Facebook status of my roommate, Briana, after tasting her first successful fried creation.
- “Wait, can I have another one?” – Estelle, a friend.
- “It has the appearance of a warty pot sticker.” – Mark, my roommate Maya’s boyfriend who thinks himself witty.
In retrospect, I would suggest frying the wontons in canola oil instead of vegetable oil. We used veg oil, and our kitchen and entire apartment were filled with smoke (we had to open the front door!).
But the recipe was pretty flawless besides that, and was well-received by all of our tasters. (Especially me!)