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1
Heat about 1 to 2 inches of vegetable oil in a cast iron skillet, or saucepan, to 325u00b0F.
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2
While the oil is coming to temperature, prepare the citrus sugar. Put the cup of powdered sugar in a bowl, and zest the orange, the lemon, and the lime over it, tossing as you go so great clumps of damp zest don't form in the sugar. Be sure to reserve just a bit of zest on the fruit so you can zest it over the finished oreillettes for a confetti garnish. Add the pinch of salt, and incorporate it all together with the tines of a fork. Dump the mixture into a paper lunch bag.
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3
Cut the wonton wrappers into triangles by slicing them in half across the diagonal. Fry a few of them at a time, about 4 or 5 depending on the size of your pan, for about 10 to 20 seconds per side, until they are just turning golden. They will harden and even darken a touch when you remove them to a paper towel to drain.
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4
While the golden wonton triangles are still hot, place them in batches in the paper bag with the citrus sugar. Crumple up the top of the bag to seal it, and shake the oreillettes around. They will emerge with a light snow of fragranced sugar all over them. Don't be alarmed if the zest doesn't stick. It has flavored the sugar.
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5
Pile up the oreillettes on a plate, and top with more freshly grated orange, lemon, and lime zest. Serve with tea or aperitifs in the afternoon.
