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Deep-fried Rosettes Recipe

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This recipe for Deep-fried Rosettes, by , is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol (Westervelt) Musick
Added: Thursday, February 10, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 egg
1/2 c. evaporated milk
1/2 c. water
1 tsp. sugar
1/ tsp. salt
1 c. flour

Directions:
Directions:
Beat egg lightly. Combine with milk, water, sugar, and salt. Slowly add flour and then beat until smooth with rotary beater or electric mixer. Cover batter and refrigerate at least 2 hours. Heat about 2 inches of oil to 350F. Thoroughly heat the shaped part of the iron in the oil. Once hot, remove the iron, allowing any excess oil to drip back into the pan. Dip hot iron into batter until about 3/4 covered. Place in hot oil and cook until batter begins to brown. Use a fork to release rosette from iron, turn, and brown on second side. Remove rosette from oil with slotted spatula and drain on paper towels. May be sprinkled with confectioners' sugar. Store rosettes in airtight containers at room temperature or freeze. Recrisp in minutes in an oven set at 300F.
SAVORY ROSETTES:
Omit sugar and substitute onion or garlic salt, paprika, or other seasonings to taste. Use as the base for creamed chicken or seafood.

Number Of Servings:
Number Of Servings:
3 dozen 2 1/2
Preparation Time:
Preparation Time:
2 hrs in refrigerator
Personal Notes:
Personal Notes:
Irons for in a variety of shapes are available at most cookware stores. There are even irons that will make a cup shape.

 

 

 

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