Roses from potatoes in hot fan

Roses from potatoes in hot fan

Ingredients:

- potatoes (not young)

Preparation:

It is convenient to cut petals of future rose 1-1,5 mm thick from crude potatoes on special grater for vegetables.
And if you do not have it, try to knife sharp as it is possible is thinner more evenly on thickness.

Petals have to turn out thin and translucent. We cut off one plastinochka more thickly (3-4 mm) to cut from it long brusochka of square section for central buds round which we will navertyvat petals.

Then we presoak petals, buds and toothpicks for skalyvaniye of rose in pan with cold water to which it is necessary to add salt (on 1 liter 1 full teaspoon of salt), for 2-3 hours. It will soften petals due to dissolution of part of starch and will make them is much more pliable when twisting roses.

Toothpicks are necessary the smallest what will find in sale. If previously not to kill them in water also for 2-3 hours together with petals, they will burn when frying roses in hot oil.

We start production of roses.

We take central bud and densely obvorachivay its one petal. Then we take other petal and we twist it in other party. After that we fix bud toothpick slice.
After that we wrap other petals taking away them from above that rose has turned out open a little, blossomed.

It is necessary to follow the rule strictly: one petal - clockwise, and following - counterclockwise.

The bigger size you want to make rose, the more use petals and toothpicks fastening them. Then slightly we shake roses from water and we postpone for napkin that 3-5 minutes have dried. Otherwise in the heated oil excess water will blow up and splash. (If you lower wet rose in the boiling oil, then it is necessary to wash long and tiresomely all kitchen from the scattered fat).

While roses dry, we will put on fire small cauldron with vegetable oil and we heat to the necessary temperature.

To check, whether oil was enough warmed, we take one petal from pan, we dry it napkin and we lower in oil. If cheerfully hisses and there will be bubbles, oil is ready for frying and if poorly hisses, it is necessary to wait still slightly.

So, oil has reached the necessary temperature.

We lower rose head down and we try that it did not heel on one side within 1-2 minutes. At this time all petals will reveal. Now carefully we overturn it and we fry till golden color from all directions.

When rose gets crisp color – it is ready.

We take out it from cauldron on paper napkin to allow to flow down to excess oil. Slightly we salt.

When roses poostynut a little, we take out toothpicks. It is easier to pull out them if before pulling a little bit to turn round longitudinal axis.

Ready roses do not want to collapse on petals any more, and they can be shifted to plate carefully.

Beautifully we serve and we give hot.

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