Who says dairy is needed to make a delicious, crispy, cheesy snack? Daiya cheese is amazing and these purses so delicious I made them twice in 2 days.
1 package wonton wrappers
1 unpeeled zucchini, cut into small slivers
1 package Daiya Havarti Style Wedge
water and cornstarch mixture for sealing purses
Sun-Dried Tomato Dipping Sauce:
1 small jar sun-dried tomatoes
4 oz canned tomato or 2 small homegrown tomatoes, diced
2 cloves garlic, diced
A little bit of diced fresh jalapeño
Originally posted on:
1. Fill the bottom of a small saucepan with oil (about 1-1/2″ deep), and turn on medium/high. (The saucepan works better than a frying pan since you won’t have to flip the purses over.)
2. Lay out 1 wonton wrapper at a time, filling with a small piece of Daiya Havarti Style Wedge, and a little pile of zucchini strands.
3. Brush perimeter with water/cornstarch mixture. Fold wonton wrapper into a purse, pulling opposite corners together and pressing firmly. Make sure the purse is sealed, or the ‘cheese’ will melt out during frying.
4. Purée the sun-dried tomatoes, jalapeño, and fresh tomatoes in a blender. Meanwhile, saute the garlic in a small saucepan. Add the puréed mixture, and simmer until the sauce is bubbling on the edges.
5. Working in small batches (when the oil is hot), fry the purses to a lovely golden brown. Instead of flipping the purses over to fry the tops, use a large spatula to hold the purses under the oil to cook. (They turned out much better for me this way, there was no chance of the purse seal coming undone and spilling out the lovely ‘cheese’ into the oil.)
6. Enjoy your crispy treats!