Wontons with Zucchini & Pied-de-vent
By Daniel Vézina
- Prep: 20 min
- Cooking: 5 min - 10 min
Ingredients
- 2 cups (500) finely chopped zucchini
- 2 tbsp (30 mL) olive oil
- 1 garlic clove finely chopped
- 2 shallots finely chopped
- 1 tbsp (15 mL) chopped fresh chives
- 1 tbsp (15 mL) chopped fresh tarragon
- 4 oz (125 g) Canadian Pied-de-vent cheese
- 1 Pack won ton wrappers
- Salt and pepper to taste
- Water
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Preparation
In a frying pan, sauté garlic and shallots in olive oil. Add zucchini and herbs, and sauté 5 minutes or until cooking juices evaporate. Transfer to a strainer. Drain and cool for about 1 hour.
Remove rind from Canadian Pied-de-vent cheese and cut into small dice. Mix with zucchini preparation and set aside.
Open out won ton wrappers 4 at a time, brush water along the inside edges. Place a small tablespoon of filling in the middle. Fold in two and press edges firmly to seal. Repeat until all the filling has been used.
In a deep fryer set at 350 °F (180 °C) or in a frying pan, fry in hot oil for 2 minutes, or until wrappers turn golden. Set aside on absorbent paper.
Daniel Vézina, Chef and restaurant owner
