Apple Cheddar Wontons

Apple pie meets cheese plate in these crispy fried wontons. Each wrapper holds a piece of fresh apple and a cube of sharp cheddar, and when they hit the hot oil, the cheese melts into the fruit while the wonton skin puffs and crisps. A dusting of cinnamon-brown sugar right out of the fryer seals the deal.

The apple-and-sharp-cheddar pairing is a classic for a reason. The tang of aged cheddar cuts the sweetness, so these taste layered rather than one-note sugary. They work hot, when the cheese is still gooey, or at room temperature as the filling firms up into something more like a hand pie.

Cut the apple pieces small enough that they cook through in the time it takes the wonton skin to turn golden. Too large and you’ll have raw, crunchy apple against burnt wrappers. Small dice or thin slices are the way to go.

Kitchen Tips

• Use the sharpest cheddar you can find. Mild cheddar just melts and disappears. A well-aged cheese holds its tangy flavor against the sugar coating.
• Seal the wontons tightly with a dab of water on the edges. Any gaps will let oil seep in and make them greasy instead of crispy.
• Toss in the cinnamon sugar immediately after frying while the surface is still oily and hot so the coating sticks.
• Fry in small batches to keep the oil temperature stable.

Variations

• Brie version: Swap cheddar for a small piece of brie for a milder, creamier filling.
• Baked option: Brush assembled wontons with oil and bake at 400°F (200°C) for 12 minutes, flipping once.
• Caramel drizzle: Skip the sugar coating and drizzle warm caramel sauce over the finished wontons instead.