Potato Roses
A wonderful chance to show off your culinary skills and creativity!
Natalia
Recipe author
Potato Roses
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
2 g
Fats 42 %
13 g
Carbohydrates 52 %
16 g
176 kcal
GI:
100
/
0
/
0
- Deep-fried "roses" can be made from turnips (for white roses), potatoes, or beets (for red roses). You can also make red roses from potatoes simply by tinting them with beet juice. Use older potatoes rather than new ones — slices from new potatoes come out quite fragile. It's easiest to shave "petals" 1–1.5 mm thick from raw potato on a special vegetable slicer (mandoline). If you don't have one, cut the petals as thinly and evenly as you can with a sharp knife — they should be translucent. Cut one slice a bit thicker (about 3–4 mm) so you can make square sticks from it for the central "buds"; you'll wrap the petals around these. Soak all the petals, buds, and the toothpicks you'll use to pin the roses in a bowl of cold water with added salt (1 heaping teaspoon of salt per quart of water) for 2–3 hours. This softens the petals and makes them more pliable for rolling. Use the smallest toothpicks you can find; soaking them along with the petals keeps them from burning when the roses fry in hot oil. Now take a central bud and wrap one petal tightly around it. Take another petal and wrap it in the opposite direction, then pin the bud with a toothpick. Keep wrapping the remaining petals, pulling them down slightly at the top so the flower opens up and looks "in bloom." Stick to the rule: one petal clockwise, the next counterclockwise. The bigger the rose, the more petals — and the more toothpicks to hold them. Shake the water off the finished roses and set them on a towel to dry for 3–5 minutes. Heat a pot of vegetable oil to the right temperature. To test it, pat one petal dry and drop it into the oil; if it sizzles and bubbles up, the oil is ready. Lower a rose in head-down and keep it from tipping over for the first 1–2 minutes — all the petals will open. Carefully turn it and fry on all sides until golden. Once the rose is crisp and golden, it's done. Set it on a paper towel to drain, then sprinkle with salt. When the roses have cooled a bit, remove the toothpicks — it's easier if you twist them slightly along their length first. Carefully transfer the finished potato roses to a plate.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Frozen soup greens, packaged - 41 kcal/100g
- Fresh herbs - 41 kcal/100g
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