Kokanee Quinn truly outdid herself when she stumbled across this gem of a recipe at themeateater.com. The filling mixes cream cheese, lemon zest, green onion, and flaky smoked trout into a flavor-packed bite that is wrapped in wonton wrappers and fried to golden perfection. Serve them hot with sweet chili sauce for a tangy flavor. You can actually swap in any smoked fish you have on hand. Whether you are using a deep fryer or a stovetop pot, these puffs are guaranteed crowd-pleasers!
Ingredients
- 5 oz. smoked trout, skinless and boneless
- 8 oz. cream cheese, softened
- Finely grated zest of 1 lemon
- 1 tsp. lemon juice, or to taste
- 2 green onions, chopped
- ¼ tsp. garlic powder
- Freshly cracked pepper
- 1 package wonton wrappers, thawed
- Frying oil
- Sweet chili sauce
Also works with
Any smoked fish
Special equipment
Deep fryer
Preparation
- In a bowl, combine softened cream cheese, lemon zest, lemon juice, green onion, garlic powder, and cracked pepper. Break up trout into smaller pieces and add to the bowl. Mix well to combine.
- Keep the open package of wonton wrappers loosely covered with plastic wrap or a tea towel to keep them from drying out while you assemble the rangoon puffs. Place about 1 tablespoon of the filling mixture in the center of a wonton wrapper. Wet the wonton edges with water and seal, removing as much air as possible. Repeat with the remaining filling. Keep assembled puffs covered to prevent drying.
- Heat frying oil to 350°F. Deep fry rangoon puffs until golden and crispy. Serve with sweet chili sauce.
