Cinnamon Wonton Crisps: The Best Cinnamon Wonton Crisps Recipe from Cook'n

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	Cinnamon Wonton Crisps

Serves: 4

These crispy, intensely flavored wontons are certain to become one of your favorite ways to garnish a smoothie--or any other creation you can conjure up just to have an excuse to make them. Making a slit in the wonton before frying allows it to be placed on the rim of the glass, or it can be inserted upright in the smoothie.

   1/3 cup sugar
   2 teaspoons ground cinnamon
   1 cup corn oil
   4 wonton wrappers

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Line a baking sheet with a double layer of paper towels. Set aside.

Combine the sugar and cinnamon in a small bowl and blend well.

Heat the corn oil in a small, heavy saucepan over medium-high heat until the oil registers 350°F on a food thermometer.

Starting at one corner of each wonton skin, cut a slit halfway through to the center. Fry 1 wonton skin at a time, turning it over with tongs after 6 to 7 seconds, or until golden brown. (The wonton crisps will continue to brown after they are removed from the oil.) Using tongs, transfer the wonton crisps to the prepared baking sheet and immediately sprinkle both sides with the cinnamon mixture. (Any remaining mixture can be kept in a covered container and used as needed.) Allow the crisps to cool. When the Cinnamon Wonton Crisps are cool, store them in an airtight container at room temperature for up to 2 days.

From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

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