🍓 Deep-Fried Strawberry Cheesecake Wonton Bites 🥟
Ingredients
8–10 square wonton wrappers
1 cup (8 oz) full-fat cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup fresh strawberries, finely chopped (pat dry if very juicy)
1 cup neutral oil (such as vegetable or canola), for frying
Optional: extra powdered sugar for dusting
Optional: strawberry jam or coulis for dipping
Instructions
Prepare the filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer or whisk until smooth and fluffy. Gently fold in the chopped strawberries until evenly incorporated. Avoid overmixing to keep the fruit intact.
Assemble the wontons: Lay wonton wrappers on a clean, dry surface. Place 1–2 teaspoons of filling in the center of each wrapper. Lightly moisten the edges with water using a fingertip or pastry brush. Fold diagonally to form a triangle or bring opposite corners together to make a square pouch. Press edges firmly to seal completely—double-check for gaps to prevent leaks during frying.
Heat the oil: Pour oil into a heavy-bottomed skillet or small pot to a depth of about 1 inch. Heat over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of unused wonton wrapper into the oil—it should sizzle and rise to the surface immediately.
Fry in batches: Carefully add 3–4 wontons at a time (do not overcrowd). Fry for 2–3 minutes per side, flipping once, until uniformly golden brown and crisp. Use tongs or a slotted spoon to transfer them to a paper towel–lined plate to drain excess oil.
Serve: Let cool for 2–3 minutes (they’re best warm). Dust lightly with powdered sugar and serve with strawberry jam or your favorite dipping sauce if desired.
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