Ready, Set, Cook Special Edition Contest Entry: These puffs work perfectly for a party or date night in and can be made ahead. And the color of the sauce is really gorgeous--peachy orange, with pretty green flecks from green onion. Note: Once fully-cooked, puffs can be frozen and re-heated in the oven at 350 degrees for 12-15 minutes, turning every 5 minutes. Also, the computer-generated nutritional data on this recipe includes all of the oil used for frying. Actual calories, fat, etc. consumed are much lower, as all but about 2 TBSP of the oil stays in the pan and is not served.
- 1 cup Simply Potatoes Traditional Mashed Potatoes
- 1⁄3 cup crumbled bacon (3-4 strips)
- 4 ounces goat cheese (chevre)
- 2 teaspoons fresh basil, finely chopped (about 5 big leaves)
- 20 wonton wrappers (usually sold in a 14 oz package of 42 wrappers)
- 3 cups canola oil (for frying)
For Dipping Sauce
- 1⁄4 cup peach preserves
- 1 teaspoon white wine vinegar
- 2 teaspoons green onions, very finely chopped
- 1⁄16 fresh ground black pepper
- 1⁄8 teaspoon salt
- Stir potatoes, bacon, cheese, and basil together until well blended, about 1 minute.
- Place 1 heaping teaspoon of filling on one corner of a wonton wrapper. Rolling the wrapper (filling inside) toward the opposite corner, fold the 2 sides of the wrapper over the filling, and roll the wrapper the rest of the way to the far corner. Place puffs flap-side down on a plate.
- Once all puffs are rolled, heat oil in a tall-walled, medium-sized pot on medium high heat for 5 minutes.
- Line a plate with napkins (to drain excess oil after puffs are cooked).
- In a separate small bowl, combine dipping sauce ingredients and set aside.
- Gently place 4-5 puffs in hot oil at a time. Cook 2 minutes, flipping once. Remove from oil with slotted spoon and place on napkin lined plate. Allow to cool for 2 minutes; then transfer to another plate and serve with dipping sauce.