Serves: 36
Total Calories: 77

TOMATO-HERB SALSA:
1 pound Italian plum tomato, seeded and coarsely chopped
2 tablespoons minced shallots
1 jalapeño pepper, seeded and minced
2 teaspoons red wine vinegar
1 clove garlic, crushed through a press
1/3 teaspoon salt
2 tablespoons chopped fresh cilantro or basil

GOAT CHEESE WONTONS:
8 ounces rindless goat cheese (chèvre) at room temperature
2 tablespoons dried bread crumbs
1 clove garlic, crushed through a press
1/4 teaspoon freshly ground pepper
36 wonton wrappers
vegetable shortening or vegetable oil for deep-frying

1. TO MAKE THE SALSA: In a food processor, pulse all of the ingredients until pureed. Cover and refrigerate until ready to serve, up to 4 hours.

2. TO MAKE THE WONTONS: Line a baking sheet with waxed paper. In a medium bowl, mash the goat cheese, bread crumbs, garlic, and pepper with a rubber spatula until combined. Place a wonton wrapper on a work surface, with the points at 12, 3, 6, and 9 o'clock. Brush the edges of a wonton wrapper with cold water. Place 1 teaspoon goat cheese mixture on the bottom third of the wrapper. Fold over the top point of the wrapper to meet the bottom point, enclosing the filling in a triangle shape. Press the edges of the wrapper to seal. Place on the waxed paper. Repeat with the remaining filling and wrappers. (The wontons can be prepared up to 4 hours ahead, covered, and refrigerated.)

3. Preheat the oven to 200°F. Line a baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the wontons, turning once, until golden brown, about 1 1/2 minutes. Keep the wontons warm in the oven while frying the rest. Using a wire-mesh skimmer, transfer to the paper towels to drain. Serve warm, with the salsa.

Nutritional Facts:

Serves: 36
Total Calories: 77
Calories from Fat: 36

More Recipes from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook:
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Calzonetti With Sun-Dried Tomato And Mozzarella Filling
Cauliflower Samosas With Cilantro Chutney
Chicken And Olive Empanadas
Cilantro Chutney
Crab Spring Rolls With Sweet Garlic Sauce
Fried Dough Knots With Garlic Oil
Goat Cheese Wontons With Tomato-Herb Salsa
Toasted Ravioli With Tomato Sauce
Vegetarian Moo Shu Egg Rolls