Fried orange

Once in an English magazine I came across an unusual culinary recipe - fried oranges. I thought then: what nonsense! How can it be delicious? Six months later, I had a chance to get to one reception, where I tried this very fried orange. Honestly, I was just shocked to the point of insanity. I couldn't even imagine that fried oranges can be not only delicious, but also generally edible. In a word, I realized how wrong I was…

Unfortunately, I have not found the recipe. And at the reception there was no one to ask how exactly these fried oranges were cooked. They were sprinkled with a lot of dry seasonings, some of which I couldn't even identify.

In general, I decided to take a chance and do it my own way. The first attempt was not entirely successful – the oranges were fried not quite as needed. Maybe their crust was too thick, I don't know.

The first time I tried to do it the same way as at the reception – cut into slices and fry oranges together with the peel. The second time I decided to fry oranges without a crust. That is, peel them, slice them and fry them like that.

And it turned out very tasty.

So, based on half an orange per person (I serve them with whipped cream, so I don't do much). Peel the oranges, divide in half and cut into slices 5 mm wide.

Melt the butter in a frying pan, let it heat up and fry the oranges on both sides, after rolling them in a mixture of dry seasonings (the Italian mixture usually consists of oregano, rosemary and thyme).

To make citrus fruits a little sweeter, you can add a teaspoon of honey to the oil.

Oranges will turn slightly brown during frying, this is normal, and it should be.

Spread in a creamer and decorate with whipped cream.

Fried orange is served warm.