| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 2 |
qt |
Virgin olive oil; for frying |
| 1 1/2 |
c |
Flour |
| 1 1/4 |
c |
Champagne |
| 12 |
|
Organically grown roses |
| 1/4 |
c |
Powdered sugar in shaker |
INSTRUCTIONS
You will need a spider to retrieve the fried flowers quickly
Place oil in a 6 quart saucepan and heat to 370 degrees F.
Place flour in a mixing bowl and whisk in champagne a little at a time to
form a light batter. Remove the petals from the roses and dip them 2 at a
time into the batter and then drop them into the oil to fry. Cook until
golden brown on both sides and remove carefully to a paper towel. Dust with
powdered sugar and serve warm.
Yield: 6 as a digestif
NOTES : Recipes for #ME1A17 Copyright Mario Batali 1997. All rights
reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A17
Posted to MC-Recipe Digest V1 #1046 by Sue <suechef@sover.net> on Jan 26,
1998
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