Directions: |
Directions:Add sugar to slightly beaten eggs then add milk. Sift flour before measuring, then stir flour and salt into milk mixture until smooth. It should be about the conistency of heavy cream. Add the flavoring.
For extra nice rosettes, allow the batter to stand for 2 hours, covered in the refrigerator, before frying.
Use a deep fat fryer or a fairly deep pan with at least 3" of oil in it. Heat oil to 375º. Dip the rosette iron into the batter, just to the top of the iron, not over the batter, and hold in the oil until browned and crisp. Tap the iron with a knife handle onto a paper towel lined cookie sheet. When cool, dip into sugar or a cinnamon and sugar mixture.
You may need to reheat the iron in the hot oil every so often.
If the iron or fat is not the right temperature, too hot or too cold, the batter will adhere to the iron. If the rosettes aren't crisp, the batter is too thick and should be diluted with milk.
This recipe can easily be doubled. |
Personal
Notes: |
Personal
Notes: Sometimes the batter is perfect right from the first try and sometimes I have to experiment before getting it exactly right. I think it depends on the humidity, but I have no proof of that.
They keep well in an airtight container, no need to freeze them.
For future reference, I have several rosette irons and someday, one of them may belong to you!
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This recipe for Rosettes is from