Spinach and Artichoke Fried Wontons #vegetarian #spinach

A standout amongst the best things about these doggies, is that you can set them up early and refrigerate them until you are prepared to broil them. At the point when the gathering is going to begin, sear them in vegetable oil. They taste best when they are hot from the oil. Be that as it may, on the off chance that it isn't reasonable for you to make them directly before your visitors come, you can generally sear early and after that warm them up on a preparing sheet directly before your visitors arrive. Line them on a preparing sheet and pop them in a 300 degree stove for around 7-8 minutes.

One bit of gear that you will require is a hot oil/sweet thermometer. I utilize this one. It is computerized and exceptionally simple to utilize. In the event that you don't utilize a treat thermometer, you hazard the oil getting excessively hot and your valuable spinach artichoke wontons could wreck quickly.

What's more, that my companions, is simply pitiful. Presently, talking about consuming, these cook exceptionally quick. Try not to drop them in the oil and leave. Remain directly there to monitor the valuable spinach artichokey goodness. You will flip them after around 1-2 minutes and cook on the opposite side. This is sufficiently long so the outside is brilliant dark colored and within is rich and tremendous.

Also try our recipe : SPINACH RICOTTA STUFFED PEPPERS #ricotta #vegetarian

Ingredients :

10 ounces frozen spinach, defrosted and drained well
8 ounces artichoke hearts, drained and chopped
8 ounces cream cheese
1/3 cup sour cream
1/2 cup shredded mozzarella
1/2 cup grated parmigiano reggiano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable or Canola oil for frying
1 package wonton wrappers
1 egg (to make an eggwash to seal the wontons)

Instructions :

In a bowl, combine the drained spinach, drained and chopped artichoke hearts, cream cheese, sour cream, mozzarella, grated parmigiano reggiano, onion powder, garlic powder, salt and a pepper. Mix until all ingredients are combined.
Mix one egg.
Using your finger, rub the edges of the wontons with the egg wash. Fill each wonton with a teaspoon of the spinach artichoke mixture. Put on one half of the wonton. Line the edges with egg wash. Gently fold the other half over. Press at the seams to seal. Repeat until all wontons are full. Line the wontons on a baking sheet. It is ok if you need to overlap them.
Put the baking sheet of wontons in the freezer for ten minutes.
In the meantime, fill a large pot with vegetable oil over medium high heat.
Use a hot oil/candy thermometer and bring the oil to 350 degrees. Once the oil reaches 350 degrees, drop the heat to medium.
Place 5-6 wontons in the pot of oil (do not overcrowd).
Fry for 1-2 minutes on each side until they are golden brown.
Remove with long kitchen tongs and let dry on a paper towel.
Serve hot.