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Crisp Rosettes

 Crisp Rosettes
Shaped like delicate snowflakes, these crisp rosettes make a lovely winter dessert. Field editor Rita Christianson of Glenburn, North Dakota points out, "We make these Norwegian treats for Christmas and special occasions."
15 ServingsPrep: 5 min. Cook: 1 hour + cooling


  • 2 eggs
  • 1 cup 2% milk
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • Oil for deep-fat frying
  • Confectioners' sugar


  • In a small bowl, beat the eggs, milk, sugar and salt. Gradually add
  • flour; beat until smooth.
  • In a deep-fat fryer or electric skillet, heat 2-1/2 in. of oil to
  • 375°. Place rosette iron in hot oil for 30 seconds. Blot iron on
  • paper towels, then dip iron in batter to three-fourths the way up
  • the sides (do not let batter run over top of iron). Immediately
  • place in hot oil; loosen rosette with fork and remove iron.
  • Fry for 1-2 minutes on each side or until golden brown. Remove to a
  • wire rack covered with paper towels. Repeat with remaining batter.
  • Sprinkle with confectioners' sugar before serving. Yield: about
  • 2-1/2 dozen.