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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rosettes Recipe

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This recipe for Rosettes is from Francie's Family Favorites, 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:  
1 c. all purpose flour
1 c. milk
½ tsp. salt
1 tsp. sugar
1 egg
oil for frying
powdered sugar
Directions:
Directions:
1. Mix all ingredients to a smooth batter.
2. Heat mold by dipping about 15 seconds into hot oil (365º).
3. Remove mold, let drain off excess liquid.
4. Dip mold into batter.
5. Hold level, dip into hot oil, fry for about 45 seconds. Shells will easily drop off mold.
6. Drain excess oil on paper towel.
7. After cooling, dust with powdered sugar.
8. Store at room temperature in a dry place.
Personal Notes:
Personal Notes:
Chris McNiece - I have a set of Rosette irons if anyone wants to try making this recipe.

 

 

 

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