½ cup (60g) grated cheddar
¼ cup (20g) finely grated parmesam
50g blue cheese, chopped
½ cup (100g) ricotta
sea salt and cracked black pepper
16 wonton wrappers
vegetable oil, for shallow-frying Combine the cheddar, parmesan, blue cheese, ricotta, salt and pepper. Place 2 tablespoons of the mixture onto each wonton wrapper and wet the edges with a little water. Fold in half and press to seal. Heat 1cm of the oil in a frying pan over medium–high heat until hot. Fry the wontons, in batches, until puffed and golden. Drain on absorbent paper. Makes 16.
