Remember when I deep fried lasagna and peeps (and pretty much anything else I could get my hands on) when my friends gave me a deep fryer a few months back? Yeah, I’m not exactly over that joy yet. Now, remember the joy of a peanut butter and marshmallow fluff sandwich from your childhood? I didn’t, but a recipe I was making recently had me licking the spoon from a jar of fluff and there I was, 6 years old, play-dough in one hand Hi-C in the other while trying to not make a huge mess enjoying that special treat that dad would make for me every now and then. Oh the magic of white bread, peanut butter and fluff. (I’m serious, those sandwiches had to be magic now that I’ve used marshmallow fluff as an adult – it doesn’t cooperate with utensils at all. You’re bound to end up sticky no matter how hard you try).
Now, imagine that magic deep fried.
- 15 wonton wrappers
- 1/4 cup Chocolate Chips
- 1/4 – 1/2 cup peanut butter
- 1/4 – 1/2 cup marshmallow fluff
- Canola oil for frying
In a deep pan, heat 2 to 3 inches of canola oil over medium heat, making sure to leave at least 2 inches between the oil and the rim of the pan.
Lay out wonton wrappers on your work surface with a cup of water on standby in your prep area. Place 1 teaspoon of peanut butter, 1 teaspoon of fluff and 3 to 5 chocolate chips in the center of each wonton. Dip the tip of your finger in water and trace the outer edge of the wonton before pinching closed.
Working in small batches, fry wontons 2 to 3 minutes per side, or until golden brown all over. Lay on a paper towel lined rack to cool. Repeat until all wontons are fried. Sprinkle with powdered sugar to class up the joint and serve.
Told you I’d make for the extra savory posts this week with something good
Sorry if my posts seem short this week. The cable has been out at our house and I am rushing to get these posts done at work. Quality posts will resume next week – #manfoodweek here we come!