Monday, January 31, 2011

Edamole & Fried Wonton Strips

Eda-what-ay?  Edamame + Guacamole.

I mean come on, who can resist the temptation of a big bowl of guacamole?  It’s like kryptonite.  It’s bright green, and renders us useless in it’s presence.  Just the other night while dining at a preview night of the newest Nashville restaurant, Tavern, as guests of the beautiful Beth, we ordered some guacamole (with pistachios?!).  Perhaps it was the two cocktails I had prior to it that wet my appetite, but I just couldn’t stop eating it until it was all gone!  (PS. Check out Beth’s post about Tavern over on Eat.Drink.Smile)

This edamole is a bit of a healthier twist, although… if you choose to serve it with fried wonton strips, I’m not sure it’s much healthier!  I’ve been wanting to recreate this recipe ever since the first time I had a similar version at Holland House, and after the second time I had it at Holland House… and the third time… Ok, you get the point!  The Fiance isn’t even a fan of edamame, but this he really liked.  I decided to go ahead and throw in some avocado simply because I had some on hand.  I’m glad I did because I think it helped just a bit adding creaminess & smoothness to the dip.  I went easy on the seasoning, just adding salt & pepper, and I think it turned out perfect.

I made up a batch of this one night before dinner, and we ate it with tortilla chips.  The following day, as I prepared to photograph it, I went ahead and cut up wonton wrappers into strips and fried them (I intended to do this the night before as well, but didn’t have time), and ta-da!  Just like Holland House’s version, these were absolute PERFECTION!  They were the perfect dipper for the edamole.

I think these would be a very welcome addition to any Super Bowl spread.  Especially if you wanted to add some unique flair to the table.


Edamole & Fried Wonton Strips

ErinsFoodFiles Original
Serves 6-8


2 cups shelled edamame beans
1/2 of a ripe avocado
2 cloves garlic
1 Tablespoon lemon juice*
1 Tablespoon extra virgin olive oil*
1 Tablespoon water*
salt & pepper to taste

*You may find yourself needing more liquid so add more of any of these ingredients.

Fried Wonton Strips:
approx 10 square wonton sheets
canola or vegetable oil for frying


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:
Heat oil over medium to medium-high heat in a shallow frying pan. Use enough oil, so that it is about 3/4" thick. I used the smallest frying pan I have, because I knew they would fry up fast, so I would do just a few at a time. Plus, that way, you will need less oil. 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 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. Layer more paper towels on top if needed as you go along.

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