"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rosettes Recipe

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This recipe for Rosettes, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
1 cup evaporated milk
1 cup sifted flour
dash salt
2 Tbsp sugar
2 tsp lemon ext

Directions:
Directions:
Beat the eggs; add evaporated milk. gradually add remaining ingredients. Mix all with wire whisk or in food processor . Batter will be smooth and creamy. Refrigerate or let stand for 1/2 hour.
Heat oil in deep fryer to 365 degrees. Heat rosette iron by dipping in hot oil for about 10 seconds. Remove excess oil from iron and dip into batter; do not let it go over the top. Dip mold into hot oil, let batter brown. When light brown remove to wire rack to drain and cool. Coat with confectioners sugar.

 

 

 

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