Lotus Flowers
Transform your kitchen into a haven of elegance with these dazzling Lotus Flowers, a delightful fried treat inspired by the graceful beauty of the lotus blossom. Crafted from a fragrant batter infused with coconut milk and vanilla extract, these crisp creations are as light as air and irresistibly golden. Using a special lotus rosette mold, the batter is dipped and fried to form delicate, flower-like shapes that are perfect for showcasing at parties or celebrations. A final dusting of powdered sugar adds a touch of sweetness and visual appeal, making each bite a perfect balance of crunchy texture and subtle flavor. Ready in under 40 minutes, this recipe is ideal for impressing your guests or indulging in a whimsical snack. Keywords: crispy lotus flowers, fried dessert, coconut milk, powdered sugar, party snacks.
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Recipe Information
Ingredients
- 120 g All-purpose flour
- 30 g Cornstarch
- 50 g Sugar
- 1 pinch Salt
- 200 ml Coconut milk
- 2 Eggs
- 1 tsp Vanilla extract
- 500 ml Vegetable oil (for frying)
- 30 g Powdered sugar (for dusting)
Instructions
In a large mixing bowl, sift together the all-purpose flour, cornstarch, sugar, and a pinch of salt.
In another bowl, whisk together the coconut milk, eggs, and vanilla extract until smooth.
Gradually combine the wet ingredients with the dry ingredients, whisking until a smooth, lump-free batter forms. The batter should have the consistency of a thin pancake batter. If it’s too thick, add a splash of water to thin it out.
Heat the vegetable oil in a deep frying pan or pot over medium heat until it reaches 170-180°C (340-360°F). Use an oil thermometer to monitor the temperature.
Immerse a lotus rosette mold into the hot oil for about 10 seconds to heat it up. This helps prevent the batter from sticking to the mold.
Dip the heated mold into the batter, ensuring that the batter coats only 3/4 of the mold (do not cover the top edge). Lift it out and let the excess batter drip off.
Immediately submerge the batter-coated mold into the hot oil. Hold it there for 10-20 seconds, then gently shake the mold to release the batter into the oil. The lotus flower shape will fry and float free.
Fry the lotus flower for 30-40 seconds on each side, or until it is golden and crisp. Use a slotted spoon to remove it from the oil and drain on a plate lined with paper towels.
Repeat the process with the remaining batter, re-heating the mold in the oil before each use.
Once all the lotus flowers are fried and cooled slightly, dust them with powdered sugar for a final decorative touch.
Serve immediately and enjoy these crispy, beautiful lotus flowers!
Nutrition Facts
Calories |
5380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 511.0 g | 655% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 95.0 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 86 mg | 7% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 458 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
