Potato Roses

Deep-fried "roses" can be made from turnips (there will be white roses) or potatoes, or beets (there will be red roses). Also, red roses can be made from potatoes by simply painting them with beet juice. It is better to take older potatoes – because the slices from the young come out quite fragile.

"Petals" 1-1.5 mm thick are conveniently planed from raw potatoes on a grater special for vegetables.

If there is no such thing, try to cut the petals as thinly and evenly as possible with a sharp knife. They should be translucent.

We cut one of the plates thicker (approx. 3-4 mm) to make square blocks of it for the central "buds". And we will wrap the "petals" around.

Soak all the "petals", "buds", as well as toothpicks for chipping "roses" in a bowl with cold water, add salt to the bowl (1 liter of 1 full teaspoon of salt), leave for 2-3 hours. This will soften the petals and make them more pliable when twisting the "roses".

It is better to take the smallest toothpicks that you will find on sale. They are soaked together with the "petals" so that they do not burn when roasting roses in hot oil.

Now we take the central "bud", wrap it tightly with one petal. We take another petal and wrap it in the other direction. After that, we fasten the bud with a toothpick.

Wrap all the other petals, slightly removing them from above so that the flower comes out open, "blooming".

The rule is strict: one petal is clockwise, and the second one is counterclockwise.

The larger the "rose" is, the more petals and toothpicks that hold them together.

After the "rose" shake off the water and put it on a napkin to dry for 3-5 minutes.

We put a cauldron with vegetable oil on the fire and warm it up to the desired temperature.

How to check if the oil is ready: dry one petal with a napkin and dip it into the oil. If it sizzles and bubbles appear, then the oil is ready.

We lower the rose head down and make sure that it does not tilt on its side for 1-2 minutes. All the petals will open. Carefully turn it over and fry it from all sides until golden brown.

As soon as the "rose" becomes toasted, it is ready.

Put it on a paper napkin to let the oil drain. Sprinkle with salt.

When the "roses" cool down, take out the toothpicks. It will be easier if you turn them around the longitudinal axis a little before that.

Ready potato roses can be carefully transferred to a plate.