This recipe,
adapted from Gale Gand and the Food Network, was the perfect ending to
our class. Makes 10 wontons; recipe can be doubled, tripled, etc.
2 milk chocolate candy bars
20 wonton skins
2 bananas, sliced
4 cups vegetable oil
1/2 cup cinnamon sugar
1 pint vanilla frozen yogurt
Leave the milk chocolate in a warm place to make it slightly pliable, or warm between your hands. Cut each bar into 8 chunks and, with your hands, try to form each chunk into a disk the size of a quarter with no sharp edges. Lay half the wonton skins out on a surface and, one at a time, paint the edges with water. In the center of the wonton skin, place a disk of milk chocolate and a banana slice on top of the chocolate. Place another wonton on top, and press to seal tightly. Each wonton package should look like a ravioli. Cover with plastic wrap and store chilled until ready to fry and serve, up to 10 hours ahead.
Heat the oil in a wok or deep pot to 350°F. Drop the wontons into the oil, being careful not to crowd them (you may have to work in batches) and fry, turning often, until golden brown, 1-2 minutes. Meanwhile, place the cinnamon sugar in a bowl. Remove the wontons with a slotted spoon and immediately sprinkle them with cinnamon sugar to coat heavily. Serve right away with scoops of vanilla frozen yogurt.
2 milk chocolate candy bars
20 wonton skins
2 bananas, sliced
4 cups vegetable oil
1/2 cup cinnamon sugar
1 pint vanilla frozen yogurt
Leave the milk chocolate in a warm place to make it slightly pliable, or warm between your hands. Cut each bar into 8 chunks and, with your hands, try to form each chunk into a disk the size of a quarter with no sharp edges. Lay half the wonton skins out on a surface and, one at a time, paint the edges with water. In the center of the wonton skin, place a disk of milk chocolate and a banana slice on top of the chocolate. Place another wonton on top, and press to seal tightly. Each wonton package should look like a ravioli. Cover with plastic wrap and store chilled until ready to fry and serve, up to 10 hours ahead.
Heat the oil in a wok or deep pot to 350°F. Drop the wontons into the oil, being careful not to crowd them (you may have to work in batches) and fry, turning often, until golden brown, 1-2 minutes. Meanwhile, place the cinnamon sugar in a bowl. Remove the wontons with a slotted spoon and immediately sprinkle them with cinnamon sugar to coat heavily. Serve right away with scoops of vanilla frozen yogurt.