sweet dreams

Perhaps not the fluffiest of pillows, but my little wonton-stuffing, deep-frying experiment came out pretty well. I decided to come up with some sort of fried wonton-slash-blintz-slash-donut sort of thing and these Sweet Ricotta Pillows were the result.



I wouldn't call this experiment 100% successful since a good number of them leaked their filling and damn, does that oil go crazy when cheese leaks into it. But I felt good enough about it that I think it will go better next time if I can be more careful about sealing them. Those that didn't leak actually puffed up quite nicely, and all crisped wonderfully around the edges.



There really is nothing to this dish, as it should be with deep-fried desserts. Simplicity is what makes them so delicious, hence my great love of the simplest sugar-raised donuts. I finished these with a classic sprinkling of powdered sugar, and meant to make a nice raspberry dipping sauce to go with it, but didn't end up finding any good raspberries at the store.



Recipe after the jump:

Sweet Ricotta Pillows
2 dozen wonton wrappers
1/2 cup nonfat ricotta cheese (obviously, any fat amount is fine, too, as is farmer cheese like a true blintz)
2 tsp honey
vegetable oil for deep frying
confectioner's sugar for finishing

Preparation
Fill a deep, heavy pot with at least 2-3 inches of oil and set over high heat. While the oil is heating, mix together the ricotta and honey in a small bowl. Place a teaspoon of the mixture in the middle of a wonton wrapper, wet the edges with water, and lay a second wrapper on top, sealing the edges well. Fry the wontons in batches until golden brown, about 1 minute each. Remove with a strainer and set on paper towels to drain. Serve with a dusting of confectioner's sugar. Makes about 1 dozen pillows.