I gave deep fried wontons an Italian twist by loading them with a vegetable confit and a bean purée – loaded with wads of Italian herbs. If you don’t have time to soak the beans for 8 hours to soften them, put them in a medium saucepan, cover with cold water by 2 inches, and bring to a boil. Remove from the heat and let sit for 1 hour. Drain and cook as instructed below. Just note, when the beans are soaked this way, they might take a little longer cooking time. If you can’t find the green French kidney beans, you can always use cannellini beans. Yield is 24 hors d’oeuvres.
ingredients
Vegetable Confit
Bean Puree
Wontons
directions
Heat the olive oil in a medium saucepan over medium-low heat.
Add the fennel and saute until golden, about 8 minutes.
Add the vinegar, sugar, tomatoes and olives.
Simmer for 1 more minute.
Add the herbs and season with salt and pepper.
Put the beans in a medium saucepan and cover with water by 2-inches.
Bring to a boil over high heat.
Turn the heat to medium-low and simmer the beans until soft and cooked through, about 1 hour.
Drain.
Put the beans, garlic, olive oil, lemon juice and zest in a food processor and puree until smooth.
Season with salt and pepper.
Put the mixture into a medium bowl and fold in the fresh herbs.
Heat the vegetable oil in a tall narrow pot (4-inches deep)over high heat with a thermometer attached to the side.
Be careful to fill the oil only 1/2 way up the pot so when you add the wontons, the oil doesn’t boil over.
When the oil reaches 365 degrees F., add the wontons in small batches.
Fry them until golden and crisp, turning them over in the oil halfway through cooking, about 1 to 2 minutes total.
Make sure the oil stays at 365 degrees F. Drain on paper towels and season with salt.
Spread some of the bean puree on each wonton. Top with some of the confit.