INGREDIENTS PER 4 PEOPLE
Potatoes, 7 oz
Peppers, 5 oz
Pumpkin, 5 oz
Carrots, 4 oz
Rosemary, 0,5 oz
High gluten flour, 0,5 oz.
Salt, 0,03 oz.
Peanut oil, 78 fl. oz.
Finely slice the pumpkin with the skin, roll each stripe on itself forming “roses” and stick groups of 3 or 4 of them in toothpicks. Dab them with water and sprinkle them with a mixture of flour, salt and finely chopped rosemary.
Preheat the oil at 374 °F.
Fry in oil at 374 °F for 6 minutes. Place them on a paper towel to dry.
Cut the potatoes into slices 0,2 inch thick. Using a star shaped cutter, cut them into stars. Fry them at 374 °F for 6 minutes. Place on a paper towel to dry, sprinkle with salt.
Thinly slice the carrots lengthwise, fry at 374 °F for 6 minutes, place on a paper towel to dry, and finally roll them up onto themselves forming little roses.
Cut the pepper with a cutter, give it the shape you prefer and fry at 374 °F for 6 minutes, then place each piece on a paper towel to dry.
Arrange fried veggies on a platter and serve.
Thanks to: Pentole e Fornelli