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"Dipping the edges of these traditional favorites in icing defines their lacy pattern," says field editor Iola Egle of McCook, Nebraska.
24 ServingsPrep: 20 min. Cook: 30 min.


  • 2 eggs
  • 2 teaspoons sugar
  • 1 cup 2% milk
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • Oil for deep-fat frying
  • ICING:
  • 2 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure 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;

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Rosettes (continued)

Directions (continued)

  • let dry on wire racks. Yield: about 5 dozen.