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Rosettes Recipe

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This recipe for Rosettes is from Cooking With The POLK Girls, 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 Tbsp. Sugar
1 tsp. Vanilla or Almond Extract
2 Tbsp. Butter, melted
1 C. Milk
1 C. Flour
1/2 tsp. Salt

6 C. Vegetable Oil for Deep Frying
1/4-1/2 C. Powdered Sugar
Directions:
Directions:
Whisk together eggs, sugar, vanilla, butter and milk in a large bowl, then add flour and salt, whisking until combined.
Heat oil in a 3 to 4-quart heavy saucepan or deep fryer with the rosette iron in it, until thermometer registers 375º.
Carefully lift out iron, letting oil drip into pan. Dip hot rosette iron into batter just to the top edge (but do not go over the top) for 3 seconds.
Then submerge rosette iron in the oil and fry (batter adhering to iron) until golden, 35 to 40 seconds (do not let iron hit the bottom of the pan).
Lift out iron, letting oil drip off, and, working over paper towels, carefully pry off rosette with a fork. Let rosette drain, hollow side down, on paper towels, then make more rosettes in the same manner, heating iron in oil 10 seconds before dipping into batter each time.
*If rosettes are not crisp, the batter is too thick; stir in a small amount of water or milk to thin.
Sift powdered sugar over rosettes to dust them before serving.
Personal Notes:
Personal Notes:
You must have a Rosette Iron to make these. The rosettes are best eaten within one day of being made, but they can be kept, layered between sheets of wax paper or parchment paper, in an airtight container at room temperature.

 

 

 

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