Spinach and Artichoke Fried Wontons

Ingredients

• 10 ounces frozen spinach, defrosted and drained well
• 8 ounces artichoke hearts, drained and chopped
• 8 ounces cream cheese
• 1/3 cup sour cream
• 1/2 cup shredded mozzarella
• 1/2 cup grated parmigiano reggiano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Vegetable or Canola oil for frying
• 1 package wonton wrappers

Instructions

1. In a bowl, combine the drained spinach, drained and chopped artichoke hearts, cream cheese, sour cream, mozzarella, grated parmigiano reggiano, onion powder, garlic powder, salt and a pepper. Mix until all ingredients are combined.
2. Mix one egg.
3. Using your finger, rub the edges of the wontons with the egg wash. Fill each wonton with a teaspoon of the spinach artichoke mixture. Put on one half of the wonton and gently fold the other half over. Press at the seams to seal. Repeat until all wontons are full. Line the wontons on a baking sheet. It is ok if you need to overlap them.
4. Put the baking sheet of wontons in the freezer for ten minutes.
5. In the meantime, fill a large pot with vegetable oil over medium high heat.
6. Use a hot oil/candy thermometer and bring the oil to 350 degrees. Once the oil reaches 350 degrees, drop the heat to medium.
7. Place 5-6 wontons in the pot of oil (do not overcrowd).
8. Fry for 1-2 minutes on each side until they are golden brown.
9. Remove with long kitchen tongs and let dry on a paper towel.
10. Serve hot.