Rosettes
20m prep 30m cook 50m ready
About forty-eight 3 × ½-inch rosettes Rosettes are shaped with a special long-handled mold. They are fried in deep fat to ensure that the mold doesn’t touch the bottom of the pot when submerged in the oil. As a rule of thumb, the depth of the fat should be about 3 times the height of the mold. Since only one rosette is fried at a time, a narrow pot and a relatively small amount of fat may be used. Please read about Deep-Frying.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 large eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 ¼ cups (155g) sifted all-purpose flour
- 1 cup (235g) milk
- 3 inches vegetable oil or shortening
- Powdered sugar
Let's Cook
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Step 1.
Whisk in a medium bowl until blended: 2 large eggs; 1 tablespoon sugar; 1 teaspoon vanilla; ¼ teaspoon salt
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Step 2.
Whisk gradually into the egg mixture, alternating between the flour and milk: 1 ¼ cups (155g) sifted all-purpose flour; 1 cup (235g) milk
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Step 3.
Pour the batter into a deep bowl just wide enough to dip the iron into.
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Step 4.
Heat to 365°F in a small, deep heavy pot: 3 inches vegetable oil or shortening
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Step 5.
Dip the iron into the hot fat for 15 seconds, then dip it into the batter only deep enough to come halfway up the sides of the iron, then immediately return the iron to the fat, immersing it but being sure not to touch the bottom of the pot. Cook until the rosette is golden brown and crisp, 30 to 45 seconds. Remove the rosette from the iron with a fork or skewer and place it hollow side down on paper towels to drain. Dip the iron in the fat again and repeat the process. Dust the rosettes with: Powdered sugar
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