Thursday, September 18, 2014

Fried Pumpkin Bites!

I've been in the mood to make something pumpkin. And waiting until it gets colder is not going to happen anymore. So I invited a friend of mine over so we could bake together. But I wanted to do something completely out of the norm. When I was at the grocery store a week ago I saw wonton wrappers and thought "I can work this into an upcoming meal somehow!" 

Yesterday I started thinking about what I wanted to make when Lindsay came over. We had talked about the usual: pumpkin bread, pumpkin cookies, etc. But then it hit me. Why not make a pumpkin filling, place it in a wonton wrapper, fry it, sprinkle with cinnamon and sugar, and then drizzle a sugar glaze on top of it all.

My mouth was watering at the thought.

So, without further delay, here it is!

And just in case you are wondering if this is really good and worth the effort (even though Lindsay and I both LOVED it), this is what your face will look like while eating it:

  • 48 wonton wrappers (roughly 1 package)
  • 1 can pumpkin
  • 2 Tbsp brown sugar
  • 2 Tbsp white sugar
  • 3 tsp pumpkin pie mixture
  • 1 pinch freshly ground nutmeg (if you don't grind it fresh, please omit)
  • 1 tsp vanilla
  • 1 beaten egg (for sealing wonton wrapper)
  • Coconut oil (for frying - I used roughly 1/2 cup)
  • Cinnamon/Sugar mixture
  • 1 cup powdered sugar
  • Milk or water (enough to mix w/sugar to make glaze)


1.  In a bowl, mix together the pumpkin, sugars, spices, and vanilla.

2. Spread all wonton wrappers out.
This is a job even little hands can help with!

3. Using a piping bag (or just a regular gallon size baggie will work as well), squeeze about 1 tablespoon of the pumpkin mixture onto the middle of the wontons.

4. Using a brush (or just a finger will work), spread the egg mixture along the edges of the wonton wrappers.

5. Fold the wontons over in half so they make a triangle and use a fork to crimp down the edges.

6. Heat up the coconut oil (about 1/8" high of whatever pan you are using) to 350 degrees.

7. Carefully place the wonton wrappers (I did 4 at a time) in the pan. Flip when they start to brown (about 30-45 seconds per side).

8. Remove and immediately sprinkle with cinnamon sugar mixture before they dry.

9. Add (1 tsp at a time) enough milk or water to the powdered sugar to make a glaze consistency of your liking.

10. Drizzle with the icing and take a pretty picture :)

After waiting a couple of minutes for them to cool, feel free to eat. I promise, the wait is worth it!

I hope you enjoy them as much as the 3 of us did!
I might be making these again for (or before) Thanksgiving!

Bon Appetit!

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