So here’s the thing, I loooovvveeeee apple pie. But I also dislike using the oven in the summer unless I absolutely have to. With temperatures topping 90 degrees in Atlanta, I’m not exactly jumping at the chance to bake a pie. So, instead, I made the next best thing–fried apple wontons. It satisfies my apple pie craving, doesn’t require using the oven, and takes just fraction of the time to make. Let’s get to it.
Servings: 5 · Yield: About 15 wontons · Prep time: 5 min · Cook time: 10 min · Ready in: 15 min
Ingredients
- 1 Granny Smith apple
- 1 teaspoon of butter
- 1 tablespoon on vanilla extract
- 2 teaspoons of cinnamon
- 1 teaspoon of nutmeg
- 1/2 cup of brown sugar
- wonton wrappers
- vegetable oil, for frying
- small bowl of water, for sealing wonton wrappers
Method
Core the apple an cut it into small chunks.
In a large skillet, melt the butter at a medium heat.
Add the apple chunks to the skillet and stir them into the butter.
Add the vanilla extract, cinnamon, nutmeg, and brown sugar to the skillet. Stir until all of the sugar has melted and the apples are coated in a thick brown sauce.
Remove the apples from the stove and set them aside.
Make the apple wontons by taking a wonton wrapper and turning it diagonally. The points should be like a compass–one pointing north, one pointing south, one pointing east, and one pointing west.
Place a teaspoon of the apple mix into the wonton wrapper. Then fold the southern tip of the wrapper up to the northern tip of the wrapper so that you have a triangle.
Dip the tip of your finger in the bowl of water and seal the edges of the wonton wrapper by running your find along each edge. Then take the two bottom tips of the wonton wrapper and turn them toward each other so that your wonton now looks like a spade. Repeat the previous step and this one until you have used all of the apples.
In a large skillet, heat enough vegetable oil to coat the skillet and give about a 1/2 an inch of depth.
Fry the wontons in the oil until both sides are golden brown. Place the wontons on a paper towel lined plate before serving. The paper towel will absorb some of the excess oil.
Plate, drizzle with caramel, and enjoy!
