"Dipping the edges of these traditional favorites in icing defines their lacy pattern," says field editor Iola Egle of McCook, Nebraska.
- 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
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 to 3 tablespoons water
- 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; let dry on wire racks. Yield: about 5 dozen.
Originally published as Rosettes in Taste of Home December/January 1996, p12
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