Deep-Fried Wontons with Ricotta

Preparation info

  • Difficulty


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Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

These taste like deep-fried pasta, which is what the Italians would traditionally use for this type of dish. However, my friend Franco Taruschio, of The Walnut Tree Inn, uses wonton wrappers, which strikes me as eminently sensible as the size of the wrappers is ideal for canapés. You can buy them at any Oriental grocers and even in some large supermarkets.


  • 125g (4 oz/½ cup) ricotta cheese
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped basil leaves
  • 12 wonton wrappers
  • sunflower oil for deep-frying


Mix the ricotta, lemon juice and basil together in a bowl. Place a teaspoon of the mixture at the centre of each wonton, then twist the ends in opposite directions to form the shape of an old toffee wrapper.

Heat the oil in a wok or other large pan and when hot, deep-fry the wontons in batches until golden brown.