"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 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;