Wontons for Elvis Presley

I feel I must warn you. The recipe that follows is not healthy: not whole grains, not low-carb, not sugar-free, not organic, not locally-grown. It will, however, become your absolutely favorite dessert to make with your kids and grandkids.

I’m sorry, but it’s true.


Wontons for Elvis Presley are all about the lovin’, so what better to do on Valentines Day than make a decadent dessert for – and with – the people you love?

Elvis, of course, was the first true American pop icon, the first rock star. We knew everything about him, from his dreamy blue eyes to his blue suede shoes.

His famous appetite immortalized the fried peanut butter and banana sandwich, a recipe for which would go something like this:

1 small banana, exceedingly ripe (like you’d use for banana bread)
3 Tbsp smooth peanut butter
2 slices white bread (something smooshy, like Wonder Bread)
2 Tbsp butter

In a small bowl, mash the banana with the back of a spoon. Lightly toast the bread. Spread the peanut butter on one piece of toast and the mashed banana on the other, and close the sandwich. Spread both sides of the outside of the sandwich with butter. Fry in a hot pan until each side is golden brown. Cut diagonally and serve hot.

Delicious, but not as delicious as the same filling fried in a wonton, with a bit of chocolate thrown in for good measure!

These are wonderful to make with children, who can have fun assembling the wonton “sandwiches”, and sprinkling the cinnamon sugar on at the end. Remember, though, that deep frying is for grown-ups; keep children well away from pans filled with hot oil.

WONTONS FOR ELVIS PRESLEY
After I printed the original recipe, adapted from Gale Gand and the Food Network, last weekend, a reader suggested adding peanut butter – and these wontons were born! Makes 10; recipe can be doubled or tripled.

2 milk chocolate candy bars
20 wonton skins
2 firm bananas, sliced
1/2 cup smooth peanut butter
4 cups canola or vegetable oil
1/2 cup cinnamon sugar
1 pint vanilla frozen yogurt

Leave the chocolate in a warm place to make it slightly pliable, or warm the bar between your hands for a few minutes. Cut each bar into 8 pieces and, with your hands, try to form each piece into a round-ish disk the size of a quarter with no sharp edges.

Lay half the wonton skins out on a surface and, one at a time, paint the edges with water (kids can do this, with a pastry brush). In the center of the wonton skin, place a disk of milk chocolate and a banana slice on top of the chocolate. On top of each banana, put a small glob of peanut butter. Place another wonton on top, and press to seal tightly. Each wonton package should look like a ravioli. Cover with plastic wrap and store in the refrigerator until ready to fry and serve, up to 10 hours ahead.

Heat the oil in a wok or deep pot to 350°F. Drop the wontons into the oil, being careful not to crowd them (you may have to work in batches) and fry, turning often, until golden brown, 1-2 minutes.

Meanwhile, place the cinnamon sugar in a bowl. Remove the wontons with a slotted spoon and immediately sprinkle them with cinnamon sugar.

Serve right away with scoops of vanilla frozen yogurt.

---

Are you interested in contributing to The Daily Tiffin? Drop us an email: blogmeeta@gmail.com. We look forward to hearing your ideas.

This Post was written by Lydia from The Perfect Pantry