- 2 eggs
- 2 teaspoons sugar
- 1 cup 2% milk
- 3 teaspoons vanilla extract
- 1 cup King Arthur Unbleached 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.
Reviews for Rosettes(5)
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I usually just sprinkle with powdered sugar right before serving.
Finally found a perfect batter for making these...didn't break one! Yes time consuming but they are like minature elephant ears that you get at the fairs. Thank you so much for the perfected batter, will pass this one on.
You can also, in lieu of icing the rosettes, just sift some powdered sugar over the tops. I have my Swedish grandmother's recipe which is similar to this one. I've seen other recipes that call for lemon extract or a little grated lemon peel in the batter. Making a large batch of rosettes is very putzy. My mom used to set up an old electric frying pan in the basement and send me or one of my sisters down there for an entire Saturday afternoon to fry the things. I would bring a radio with me, crank up the tunes, and sneak smokes in the cold room. Yes, that was a long time ago.
My mother made something similar to these when I was a child. I'm glad to see there is a recipe out there -- I can hardly wait to try this!