Crispy yam and goat cheese wontons - bon appetit
38 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Small yams, peeled, cut into 1/2-inch pieces |
| 2 | tablespoons | (1/4 stick) unsalted butter |
| 2 | Leeks (white part only), finely chopped | |
| 2 | tablespoons | Chopped fresh sage OR |
| 1 | teaspoon | Dried rubbed sage |
| 1 | 3.5-oz log soft mild goat cheese (such as Montrachet) | |
| 38 | (about) wonton wrappers | |
| Peanut oil (for deep fiying) | ||
Directions
Cook yams in medium saucepan of boiling salted water until tender, about 10 minutes. Drain. Transfer to bowl.
Melt butter in heavy medium sheet over medium heat. Add leeks and saute until tender, about 8 minutes. Mix in sage. Add leek mixmre and goat cheese to cooked yams and mash with fork. Season to taste with salt and pepper. (Filling can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Place 1 heaping teaspoon of filling in center of each wonton. Brush wonton edges lightly with water. Fold diagonally in half, pressing edges to seal.
Pour peanut oil into heavy large saucepan to depth of 3 inches and heat to 350'F. Add prepared wontons in batches and fry until golden brown, about 2 minutes. Using slotted spoon, transfer wontons to paper towels and drain. Arrange on platter and serve.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>