Azorean Roses of Egypt (Rosas do Egito) Recipe
Ingredients
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)
Frequently Asked Questions
Can I substitute the eggs in this recipe for a vegan alternative?
Yes, you can substitute the eggs with flaxseed meal or chia seeds. For each egg, mix 1 tablespoon of flaxseed meal or 1 tablespoon of chia seeds with 2.5 tablespoons of water. Allow the mixture to sit for a few minutes until it becomes gelatinous before adding it to the batter.
How should I store left-over 'Rosas do Egito' after frying?
Store any leftover 'Rosas do Egito' in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them, but note that they may lose some of their crispiness. To re-crisp them, briefly warm them in an oven at 180°C (350°F) for a few minutes.
What should I do if the batter is too thick when blending?
If your batter is too thick, gradually add a little more milk, a tablespoon at a time, until you reach a smoother, pourable consistency. Make sure to blend well after each addition to ensure even mixing.
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