Monday, February 7, 2011

Edamole (Edamame + Guacamole) and Fried Wonton Strips

I came across this recipe on a food blog, too, and it sounded like a great alternative to the typical guacamole and tortilla chip addition to any Texas get together. I really like edamame but had never had it any other way but in the pod, salted.

We did tweak the recipe as we tasted and I indicated those changes below. I thought it was good; it had a distinct avocado flavor but the sweetness of the edamame was a nice addition.

Honestly, the fried wonton strips were an even bigger hit. I could eat them like popcorn and they were very easy and tasty. They worked great with this dip but would work well with other dips as well. My salt tooth loved them!

Edamole
2 cups shelled edamame beans
1/2 of a ripe avocado (we ended up adding the other half, too)
2 cloves garlic
1 Tablespoon lemon juice*
1 Tablespoon extra virgin olive oil*
1 Tablespoon water*
salt & pepper to taste

*you may need more liquid - we kept adding lemon juice and EVOO until the consistency was right. I also ended up adding garlic powder in addition to the cloves.

In a food processor combine edamame, avocado, garlic, oil, lemon juice, and water. Pulse or puree until well blended, scraping down sides as needed. Season with salt & pepper, then pulse a few more times.

Fried Wonton Strips
approx 10 square wonton sheets (I used way more!)
canola or vegetable oil for frying
salt

Heat oil over medium to medium-high heat in a shallow frying pan. Use enough oil, so that it is about 3/4" thick. Prepare a plate with a layer of paper towels on top.

Using a pizza cutter, cut sheets into 4-5 strips depending on the width you want. I stacked 2-3 sheets at a time to cut.

Quickly transfer 4-5 strips to frying oil. Watch very closely and flip over when they just begin to turn very light golden. Fry just a few seconds more until they are crispy, and transfer to paper towel on plate. Sprinkle with salt. Repeat with remaining wonton strips.

Recipes from Erin's Food Files.

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