What To Do
1. Place a small bowl of warm water beside wonton wrappers. Put a single wonton wrapper on a clean, dry surface in front of you. Schmear 1 teaspoon of peanut butter onto the center. Press down a banana slice on top of peanut butter and top with chocolate. Dip your finger in water and trace a circle on the wonton wrapper around the stack of ingredients (water is the glue of wonton wrappers). Pinch and seal wrapper around the ingredients. Be sure that seams are tightly sealed to keep frying oil from seeping in.
2. Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350°F.
3. When oil is ready, fry 4 wontons at a time for approximately 1 minute, or until wonton wrappers are golden brown. Remove and place on paper towel to absorb excess oil. Dust with powdered sugar. Let cool for 1 minute before serving.
Yield 8 dessert wontons
Uncommon goods Wonton wrappers (available in the refrigerated or frozen section of most grocery stores); oil thermometer. If you don’t have an oil thermometer, when you think oil is ready, drop a piece of wonton wrapper into it. If wrapper gets crispy in 5 – 8 seconds, the oil is ready.
Level of difficulty Wonton wrapping takes a bit of practice, but each wrapper costs about 3 cents so mistakes are cheap.
Active prep time 15 minutes
Cooking time 5 minutes
Advance work Wontons can be wrapped earlier in the day. Cover with a damp dishtowel and refrigerate. Do not let wontons touch. To minimize stickage, dust the surface of the storage plate and the wontons themselves with corn starch.
Multiplicity Additional wontons do not require extra frying oil
Recipe provided by Bob Blumer
- 8 3½ x 3 ½-inch wonton wrappers
- ¼ cup peanut butter (smooth or crunchy—your choice!)
- 1 banana, peeled and sliced into ¼-inch-thick slices
- 8 Rolo or Caramilk bar segments
- powdered sugar for dusting (optional)
- peanut oil for deep frying
- corn starch for dusting tray