Wolfgang Puck BDFR0060 manual ’ Ann’s Italian Wontons, Salt Cod Fritters

HSN_DeepFryerManual 6/21/10 10:48 AM Page 45

D’ Ann’s Italian Wontons

6 - 8 servings

INGREDIENTS

6 ounces Sweet Italian sausage, casing removed 1/4 cup chopped onion

1/2 teaspoon garlic powder Peanut oil

1/2 cup shredded mozzarella 1/4 cup grated parmesan

1 package wonton wrappers

1 cup marinara sauce for dipping

METHOD

1Preheat a large skillet over medium high heat. Add sausage and using a wooden spoon, break it up into tiny pieces while cooking through, about 5 minutes.

2Drain the sausage to remove all of the fat, then add the onion, garlic powder and sausage back to skillet and cook for 3 minutes. Remove sausage mixture from skillet and add to a large bowl.

3Preheat peanut oil in Deep Fryer to 350°.

4Add mozzarella and parmesan cheese to sausage mixture. Mix well.

5Place wonton wrapper in front of you like a diamond. Place 1 teaspoon of sausage and cheese mixture into the center.

6Moisten fingers with water and dampen the edges of the wrapper, starting at one corner and fold the wrapper over to make a triangle. Press to seal. Bring the two points to the center of wonton over the filling and press them together. Cover with a damp paper towel until ready to fry.

7Cook 3 wontons at a time in oil. Drain on a paper towel and serve with marinara sauce for dipping.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

Salt Cod Fritters

Makes about 20 small fritters

INGREDIENTS

1 pound dried, boneless salt cod	1/2 cup fresh flat leaf parsley
2 cups milk	1/2 cup fresh cilantro
5 garlic cloves	2 large eggs
2 bay leaves	Fresh ground black pepper
5 sprigs fresh thyme	Kosher salt, if needed
4 large russet potatoes, peeled	Peanut oil, for frying
1 large onion, quartered	Lemon wedges, for serving

METHOD

1Soak the dried cod in water for 18 – 24 hours, changing the water 3 times to remove the majority of the salt it is preserved in.

2Drain the cod, rinse, and put in a stock pot.

3Add the milk, 3 garlic cloves, bay leaves, thyme, and enough water to cover by 1 inch. Bring to a gentle boil. Reduce heat to medium-low and simmer for 20 minutes or until cod is tender.

4In a separate sauce pan bring the potatoes covered in water to a simmer. When potatoes are tender, drain off the water and set aside.

5When the cod is tender, drain off the milk. Place the cod in the chopper bowl of a food processor and pulse until roughly chopped.

6Add the cooked potatoes to the chopper bowl with the cod. Add onions, remaining garlic cloves, parsley, cilantro, pepper and eggs. Pulse until combined but still chunky.

7Preheat peanut oil in Deep Fryer to 365°.

8Using a small ice cream scoop to shape mixture, carefully scoop and place the fritters in the oil, turning once until browned on all sides

9Remove and place on a platter lined with paper towels. Serve hot with lemon wedges.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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