Crispy Wonton Cheese Sticks
Back when I cooked at Marrow, we had these incredibly crispy Wonton Cheese Sticks on one of our many Happy Hour menus.
And even though it’s been more than a decade since, I find myself still thinking about them.
Often.
Oh, and this recipe calls for your favorite melty cheese, but I tell you what. We used the Smoked Adelheid Alpine-Style Cheese from Cheese Brothers, and that little bit of subtle smokiness absolutely next-leveled this recipe.
here’s what you’ll need
wonton wrappers
water
canola oil
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. If your wonton wrappers are too small to cover the entire stick of cheese, go ahead and use two of them side-by-side (like I did).
Use a tiny dab of water to seal the edges shut and keep wonton wrappers 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. Salt generously with Maldon sea salt flakes.
And enjoy!
But please don’t choke because some cheeses can be like WOW when they’re all melty.
Whee!