Print Options
Back to
Rosettes >
Full Page
3x5
4x6
Include these items:
Photos
Reviews
Select reviews >
Rosettes
"Dipping the edges of these traditional favorites in icing defines their lacy pattern," says field editor Iola Egle of McCook, Nebraska.
24 Servings
Prep: 20 min. Cook: 30 min.
Ingredients
2 eggs
2 teaspoons sugar
1 cup 2% milk
3 teaspoons vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
Oil for deep-fat frying
ICING:
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 to 3 tablespoons water
Directions
In a small bowl, beat eggs and sugar; stir in milk and vanilla.
Combine flour and salt; gradually add to batter until smooth.
Heat 2-1/2 in. of oil to 375° in a deep-fat fryer or electric
skillet. Place rosette iron in hot oil, then dip in batter,
three-fourths up the sides of iron (do not let batter run over top
of iron). Immediately place in hot oil; loosen rosette with fork and
remove iron.
Fry rosettes 1-2 minutes on each side or until golden brown. Remove
to paper towel-lined wire racks. Repeat with remaining batter.
For icing, combine the confectioners' sugar, vanilla and enough water
to achieve a dipping consistency. Dip edges of rosettes into icing;
© Taste of Home 2011
2 of 2
Rosettes
(continued)
Directions (continued)
let dry on wire racks. Yield: about 5 dozen.
© Taste of Home 2011