So You’re Given Some Wonton Wrappers…

I found some wonton wrappers in the freezer and was given free reign with them. Between cover letters and new cello calluses, I scavenged the kitchen for whatever would go well together in pockets of crispy noms. What I came up with wasn’t the most creative thing, which just means it’s been done before, and for good reason. I found an apple and made some apple pie filling with cinnamon, sugar and flour, and used that to fill the wrappers. I baked four of these pastry things to see what would happen. They turned out okay enough, but were kinda chewy and kept too much of the wrapper taste. When faced with oil, the pockets fried into what we could probably call mini apple fritters pretty nicely. Topped with powdered sugar, these make sweet snacks or an easy dessert plate.
Finely chopped apple with whatever you want, really
A little cinnamon can go a long way
You should be careful about sealing the wrapper fully,
though it’s likely it will open a little in the oil anyway
Depressing kitchen lighting makes for uncomfortable pictures
To-be-baked pockets
They sure look pretty…
Cheating Baby Apple Fritters!
20 wonton wrappers
1 large apple, Granny Smiths are generally best
4+ tablespoons sugar (or as much as you see necessary fit)
1/2 teaspoon cinnamon (again, a little can do a lot – one good shake should do)
2 tablespoons flour
Water, to seal wrappers
Oil for frying
Powdered sugar for decorating
1. Peel and finely chop the apple, and combine with sugar, cinnamon, flour, and any other spices you want to add
2. Lay out wonton wrappers and top with a heaping teaspoon of apple filling. Wet the edges of the wrapper and seal into an attractive pocket
3. Don’t bother with the oven; put oil on medium heat and wait
4. Place 3-4 pockets in the oil, turn over after wrappers brown
5. Drain oil from fritters with something(s)
6. Sift powdered sugar onto fritters to decorate and serve on fancy plate
Note: Make sure you don’t get sprayed by hot oil when the pockets are upside-down; they’ll be opening up and coming in contact with the juice from the filling so stay light on your feet…
This recipe is the first brought to you by Carmen Kitchens…more to come, one would hope
Powdered sugar makes things look simultaneously appetizing and unhealthy

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