Who doesn’t like a hot and crispy won ton filled with their favorite things? I know whenever I serve them at a party, they disappear pretty fast no matter what’s inside of them. But how do you keep them crispy till the last one on the plate?
The answer is panko flakes or panko bread crumbs, depending on the brand you buy. These crispy little white Japanese crumbs turn your deep fried goodies into the crispiest bites ever. They’ve been around a long time, often used to coat tempura…shrimp tempura, vegetable tempura. But now it’s quite ubiquitous and very popular with deep frying. You’ll easily find it in the Asian food aisle.
Panko adds a delicate crunch to fried foods and battered fried foods. Coat your chicken, potatoes, sweet potatoes, fish…it’s just one of those staples you should have in your pantry.
Usually, won tons are just fried. The wraps puff up nicely and you get a good crunch. But I took it a step further and dipped the won tons in an egg wash and dredged them in the panko before frying them. And oh my gosh…it’s like being reinvented. They become the crispiest delights.
You can put just about anything inside of these delicious little pockets. I had a golden sweet pineapple in the fridge, so I paired it with some prosciutto and cheese, and it tasted like summer.
- 1/3 cup pineapple, chopped into quarter-inch pieces
- 1/3 cup prosciutto, chopped small
- ½ cup grated cheese (I used a cheddar, jack blend, but you can use your favorite)
- 15 won ton round wraps (also comes in squares)
- Panko flakes for dredging
- 1 egg
- Oil for frying
Pour about a half cup of panko flakes onto a plate. Set aside. You might need to add more as you go along.
Beat the egg with about a tablespoon of water. Set aside.
Combine the pineapple, prosciutto, and cheese in a bowl. Place a won ton wrap on the cutting board and wet all the edges with the egg wash, using your finger. Put some of the filling in the center. You want enough filling to allow you to fold the wrap in half without splitting it or having the filling fall out. Fold it in half and seal the edges by pinching it together. Set aside until you’ve made them all.
Dip each won ton in the egg wash. Dredge it in the panko. Fry in oil on medium heat until golden brown. Watch your heat. All stoves differ. You might have to lower your heat a bit if it browns too fast and gets burnt on the edges.
Serve and eat while they’re hot.