Subject: Deep Fried Date-Filled Wontons
From: Unicorn (unicorn@indenial.com)
Date: Sat Jul 22 2000 - 03:24:59 EDT
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F O O D F U N N Y
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Reader Robin Pavlosky writes "This true food funny illustrates my
brothers approach to logic. This happened over thirty years ago and
we have never quite let him live it down.
My Mother was working around the house on normal everyday chores and
decided to bake some cookies. When they were cooling my Brother, then
age four, wandered into the kitchen and asked for a cookie. He
reached and hesitated for a number of different cookies but had
considerable trouble choosing a treat. I am sure my Mother was
getting a bit impatient at his indecision so she gave him the
following sound advice, "If you take a bite of that cookie you are
going to have to eat the whole thing." I am not sure this led to the
desired effect.
My Mother left the room to return approximately ten minutes later to
an unusual site. There on the table were three dozen cookies each
with a small bite out of one side.
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T O D A Y ' S R E C I P E
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The Chinese are judicious in the serving of sweets, with fresh fruit
being a common dessert. These sweet little fritters are a change of
pace.
Deep Fried Date-Filled Wontons
8 oz (250 g) pitted dates, finely chopped
1/4 cup (60 ml) chopped almonds, cashews, or walnuts
1 Tbs (15 ml) orange juice, or more if needed
1 tsp (5 ml) Chinese five spice powder*
The zest if 1 lemon, finely grated
48 wonton wrappers*
Oil for deep frying
Powdered (confectioner's) sugar for dusting (optional)
Ground cinnamon for dusting (optional)
* Available in finer supermarkets and Asian specialty shops
Mix together the chopped dates, nuts, orange juice, five spice powder,
and lemon zest, adding more orange juice if necessary to make the
mixture moist enough to hold together. Form the date mixture into
small cylinders about 1/4 inch (1 cm) wide and 1/2 inch (2 cm) long.
Place the date rolls diagonally on the wonton wrappers and roll up
into a tube. Twist the ends of the tube, forming a shape like a
Christmas cracker. Heat the oil to a temperature of 350F (180C) and
fry in batches of 6 to 8 at a time, turning as necessary, until golden
brown. Drain on paper towels and dust with powdered sugar and/or
cinnamon if desired. Makes 48 fritters, to serve 8 to 10.
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