with powdered sugar
This sweet take on wontons combines bananas and chocolate hazelnut spread in a crisp little pocket that gives off state-fair-funnel-cake vibes on a weeknight, minus the heat and crowds. Resist the urge to overfill these! A half-teaspoon and a thin slice of banana may not feel like enough filling, but you need room to create a good seal or you risk a mess of chocolate and banana oozing into your frying oil.
Smarts: This recipe was written and tested to make 6 servings, so be sure to select 6 as the number of servings in the dessert menu for optimal results.
- Chocolate hazelnut spread - 6 tsp
- Banana - 1/2
- Egg white - 1
- Wonton wrappers, square - 12
- Oil, cooking - for frying
- Sugar, powdered - 1 tbsp
Bananas - Slice banana into 1/4" thick half-moons.
Egg white - Whisk egg white in small bowl until slightly foamy.
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Lay half of the wonton wrappers out in a single layer on your work surface. Place ½ teaspoon chocolate hazelnut spread and one banana slice on the center of each wonton.
Brush the edges of the wonton wrapper with egg white and fold corner to corner, creating a triangle-shaped pocket. Seal the wonton by pressing firmly with your fingertips around the edges, working out any air bubbles as you seal. Place filled wontons in a single layer on a baking sheet.
Repeat steps 1 and 2 with remaining wonton wrappers.
Freeze filled wontons for about 15 minutes to firm them up slightly before frying.
While wontons freeze, heat several inches of oil in a 4-quart pot to about 325F. Fry the wontons in batches until golden on each side, until deeply golden and crisp. Drain excess oil on a cooling rack or on a paper towel-lined plate.
Serve wontons warm, dusted with powdered sugar and drizzled with chocolate hazelnut spread (if desired). Enjoy!