Fried rosemary

Ingredients for Fried rosemary

Instructions for Fried rosemary

To prepare the Fried rosemary recipe, please follow these instructions:

Freeze the sprouts for the outer leaves and the bottom of the stick. Bring them to boiling water, let them boil and sprinkle them a little more than 5 minutes. Let them drip on a cloth. Divide the eggs into plums and whites. Stir the flour with beer, oil, egg yolks, nutmeg and salt to a thick dough and let it rest for 1 hour on the kitchen table. Whip the whites stiff and turn them gently into the dough. Let the oil be so hot in a thick pot or fryer that it sews around the sulfur-free end of a match. Dip each of the chilled sprouts in the beignet, sprinkle them a little and put them in the frying one layer at a time. Step them lightly golden and let them dripping on greasy paper while the next team is fried. Just before serving all the small buns in a net and give them another deep in the hot fry. Refresh on greasy paper for a moment and serve immediately while hot and crisp. Perfect for smoked or salted pork.