New Delhi Potato Wontons
Fluffy curry-spiced mashed potatoes mixed with tempura batter, green onions, and chutney and deep-fried in flaky wonton wrappers. Served with a sweet-and-spicy side of chutney.
Serving size: 6 wontons, 1/2 oz. each
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Potato Pearls® Extra Rich | 1/4 carton | Stir Potato Pearls into boiling water. Stir in tempura mix, green onions, eggs, chutney, curry powder, salt, and crushed red pepper flakes. *To toast curry powder, place in a dry skillet. Cook over low heat, stirring constantly, just until fragrant. Let cool before using. Alternately, Potato Pearls® Golden Extra Rich can be used in this recipe. |
| Water, boiling | 2 qt. | |
| Tempura mix, dry, commercially prepared | 1 qt. | |
| Green onions, thinly sliced | 1 qt. | |
| Egg substitute or liquid eggs | 2 cup | |
| Chutney, chopped | 1/2 cup | |
| Curry powder, toasted* | 6 tbsp. | |
| Salt | 1 tbsp. | |
| Red pepper flakes, crushed | 1 tsp. | |
| Wonton wrappers | 576 | Portion scant 1 tsp. of potato mixture in center of each wonton wrapper. Moisten edges of wrappers. Fold diagonally and seal edges with fork. |
| Heat deep fryer to 350°F. Deep-fry a few wontons at a time for 3 minutes or until deep golden. Drain well on paper towels. | ||
| Chutney | 3 cup | If desired, serve with chutney for dipping. |
Nutritional Information Per Serving
| Calories — 296 | Protein — 8.0 g | Fat — 7.3 g |
| Carbs — 46.9 g | Iron — 2.0 mg | Sodium — 778.2 mg |
| Potassium — 106.6 mg | Zinc — 0.5 mg | Vitamin A — 196.1 IU |
| Riboflavin — 0.2 mg | Niacin — 1.9 mg | Calcium — 175.8 mg |
| Cholesterol — 76.7 mg | Vitamin B6 — 33.7 mcg | Vitamin B12 — 0.2 mcg |
| Thiamine — 0.2 mg |