- 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.
Reviews for Rosettes
"I love these! I do add a tablespoon of vanilla or lemon extract to the recipe and sprinkle with sugar and cinnamon mixture. They are always a great hit!"
"Where does one find this 'Rosette Iron'?"
"When time allows I make these every Christmas. I usually just sprinkle mine with powdered sugar just prior to serving but the glaze is good too. It is important to follow the directions and heat the iron in the hot oil each time. They are time consuming to make so my family feels very special when they receive these."
"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."