Flores fritas — cinnamon sugar rosettes
Crisp, delicate rosettes made with a heated iron and coated in cinnamon sugar.
Active time40 min
Cooking30 min
Total1 h 30 minResting : 30 min
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Ingredients
- 1 unwaxed lemon
- 250 ml whole milk
- 2 eggs
- 1 tsp ground cinnamon
- 200 g plain wheat flour
- 500 ml sunflower oil
- 1 pinch of fine salt
- 75 g caster sugar
- 25 ml dry white wine
Preparation
Wash and dry the lemon. Finely grate its yellow zest. Beat the eggs with the milk, wine, salt and zest. Gradually whisk in the flour until smooth. Cover and rest for 30 minutes.
1 unwaxed lemon250 ml whole milk2 eggs200 g plain wheat flour1 pinch of fine salt25 ml dry white wine- fine grater
- bowl
- whisk
- cover
Put the oil in a small saucepan that allows the rosette iron to be submerged. Heat to about 175 °C with the iron in the oil. Transfer the batter to a container slightly wider than the iron. Mix the sugar and cinnamon on a plate.
1 tsp ground cinnamon500 ml sunflower oil75 g caster sugar- small saucepan
- rosette iron
- frying thermometer
- narrow container
- plate
Lift the hot iron and briefly drain it. Dip it into the batter, keeping the top edge uncovered, then immediately lower it into the oil. Gently shake off the rosette, using a fork if needed. Turn and fry until golden on both sides. Reheat the iron in the oil between rosettes.
- rosette iron
- saucepan
- fork
- slotted spoon
Drain on kitchen paper. Coat in cinnamon sugar while still warm. Cool without stacking to keep them crisp.
- kitchen paper
- plate
Allergens
- Eggs
- Gluten
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration