Azorean Roses of Egypt (Rosas do Egito) Recipe
This Azorean roses of Egypt recipe (receita de rosas do Egito), is very easy to make and makes a delicious crispy sugary snack.
Snack Recipes
37.2k views
Ingredients
2 eggs2 teaspoons of sugar1 teaspoon vanilla extract1 1/2 cups of milk (120ml)1 1/2 cups of flour1/4 teaspoon of saltZest of 1 lemonFrying oilSugar and cinnamon (to taste), to sprinkle
Directions
You can get the Rosette moulds from Amazon here.
- In a bowl using a hand blender, blend the eggs, sugar, vanilla extract, milk, flour and salt.
- Cover the bowl with plastic film and place it in the refrigerator for about two hours, you will get a crisper result this way.
- Heat the oil to 190°C or 375°F in a small, deep pan (it is important to use enough oil so that the mold is completely covered without the mold touching the bottom of the pan).
- Before getting started, preheat the mold in the oil once the oil is hot.
- Remove the mold form the oil, drain any excess oil from the mold and clean it with paper towels.
- Soak the mold in the batter just to the top edge (never over fill the mold, if this happens it will be impossible to remove the rose from the mold without breaking it).
- Fry each rose for about 30 seconds.
- Removed the mold from the oil and let it drain a little, then with the help of a fork, peel out the rose from the mold and drain it on paper towels (on both sides).
- Once you are done frying of all the roses, place the sugar and cinnamon on a plate and mix it a bit, dunk each rose in the mixture and place it on a serving platter.
Adapted from a Recipe by: foodwithameaning.com
Nutritional Facts (Per Serving)
Calories
286 kcal
Fat
16 g
Carbs
32 g
Protein
4 g
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Comments (4)
Sonia
I have my mom's original moulds and the rossetes get really stuck and don't come out and I've tried everything and it didn't work out. Easy recipe not easy process.
reply
4 Years ago, Wednesday, March 2, 2022
Tuga Pops
Sorry to hear that Sonia, you are the first person who has tried this recipe that had this issue, I think the problem might be the molds.
reply
4 Years ago, Wednesday, March 2, 2022
Shirley
I make these each Christmas. My recipe includes a bit of lemon extract. Sometimes I sprinkle with powdered sugar before serving. They are simple to make, the correct temperature of the oil is important.
5 Years ago, Saturday, November 6, 2021