Roses Mortes

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Total time: 45 min



For the Roses Mortes, mix flour, eggs, 1/8 l water and salt until a smooth dough.

Stir in the cognac and then let the mixture rise for 10 minutes.

Heat the fat for frying to about 180°C, shorten the rose stems to 10 cm.

Save a few leaves and flowers for decorating.

Dip the rose heads into the batter, drain briefly and dip into the hot fat until golden brown. Drain well on a paper towel.

Dust with powdered sugar and decorate with the rose petals and flowers on the plate.

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