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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rosettes Recipe

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This recipe for Rosettes is from Nelson/Indahl Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs
2 tsp. sugar
¼ tsp. salt
1 cup milk
1 cup flour
1 Tbs. lemon extract
Directions:
Directions:
Add sugar to slightly beaten eggs, then add milk. Mix flour together with salt. Stir into first mixture and beat until smooth (about the consistency of heavy cream). Add flavoring. For extra nice rosettes, allow batter to stand at least two hours covered in refrigerator before frying.

Place approximately 3 inches of oil in deep fryer or sauce pan and heat to 375º. Put rosette forms on handles and immerse in fat until thoroughly heated. Lift iron out, shaking off excess fat, and dip into prepared batter. Dip only to depth of the form, not over the top of it as excess batter will have to be removed after frying before rosettes can be taken off forms. Dip form into the hot fat. When bubbling stops and or rosettes are delicate brown, lift iron out of fat allowing excess fat to drip off iron back into fryer. Remove rosette by tapping with wooden spoon on top of form. Cool on paper towel, open side down so excess fat will run out. Just before serving, sprinkle with powdered sugar

 

 

 

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