Crispy Wonton Cheese Sticks
Bringing it back to the classics today - Wonton Cheese Sticks, a forever fave from our happy hour days at Marrow.
And while mozzarella might be the obvious choice, any good melty cheese will do - which is why I reached for the gruyère this time.
Rich, buttery, and just a little earthy, it melts like a dream and pairs beautifully with a pineapple marmalade on the side.
here’s what you’ll need
large wonton wrappers
water
canola oil
salt
here’s what you’ll need to do
Cut your block of cheese into sticks that are about 1.5 cm thick.
Wrap cheese sticks in wonton wrappers, making sure cheese is totally enclosed.
Use a tiny dab of water to seal the edges shut and keep wonton wrapper in place.
Over medium heat, CAREFULLY heat a couple inches of canola oil in a heavy, deep-sided pot (like a Dutch Oven) until it reaches about 350 degrees.
CAREFULLY place your DRY wrapped cheese sticks into the hot oil using tongs, and fry until golden and delicious. This should only take 3 to 4 minutes.
Pro Tip: Only fry a few cheese sticks at a time so you don’t overcrowd the pot and end up with one giant cheese stick.
CAREFULLY remove cheese sticks from the HOT oil using tongs and place them on a paper towel-lined plate to cool. Season generously with salt.
And enjoy!
But please don’t choke because some cheeses can be like WOW when they’re all melty.
Whee!