16 clusters
of flowers
200 ml milk
Salt
2 eggs
The tip of
a teaspoon of vanilla powder
1 liter peanut oil
for frying
Powdered
sugar
Remove the
leaves, but leave the flowers gathered in clusters. Clean them well (make sure there are
no insects) leaving them to soak in water for 10 minutes. Drain and pat dry with
kitchen paper. You can decide to make the fritters with the entire cluster or
just the flowers.
In a bowl, beat the egg yolks with a pinch of salt, add the
milk, the vanilla and the sifted flour until your batter is smooth and thick.
Cover the bowl with film and let it rest in the refrigerator for 30 minutes.
In another bowl, whisk the egg whites with the sugar and
then add to the batter. Heat the oil in a pan, dip the clusters into the
batter and fry them until golden on both sides. Transfer
them on a plate lined with kitchen paper, sprinkle with powdered sugar.
The ideal temperature for frying is of 170-180 ° C. One way
to check if the oil is hot enough is to dip the handle of a wooden spoon into
the oil, if bubbles form around the handle, then the oil is ready. Fry a few
clusters at a time so that they don’t stick together. Wanting to
use only the flowers, once you dip them into the batter, gather them with a
spoon.
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