Nutella and banana wontons

Yes, you read that right.

Finished wontons

Yummm.

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.

First step:

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.

Reactions:

  • “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!)

Estelle and Briana
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9 thoughts on “Nutella and banana wontons

  1. Rice bran oil has a very high smoking point and brings nothing to the flavor profile. But even better would be coconut oil which has one of the highest smoking points and would add even more deliciousness to the finished product.

    1. BlogDog: Thank you! I’m not too familiar with deep frying, so it’s good to know that there’s two other options in oil choice. Do you know if coconut oil adds a coconut flavor to the finished product? I’m not a big fan of coconut.

    1. Maria: Thanks for your question! I’m not an expert chef, so I Googled your query and came upon this website:

      How to Bake Wontons in the Oven http://www.livestrong.com/article/435776-how-to-bake-wontons-in-the-oven/

      The first option, “Wonton Cups,” involve coating the wontons with butter spray and baking them in a muffin pan in the oven prior to inserting fillings. After browning, you pull them out of the oven, fill with ingredients, and put them back in the oven for a little bit longer.

      The second option, “Rolled Wontons,” involve folding the wonton corners into the center over the filling and baking it until brown.

      Hope this helps!

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