Crisp Rosettes Recipe
Crisp Rosettes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Shaped like delicate snowflakes, these crisp rosettes make a lovely winter dessert. Field editor Rita Christianson of Glenburn, North Dakota points out, "We make these Norwegian treats for Christmas and special occasions."
MAKES:
15 servings
TOTAL TIME:
Prep: 5 min. Cook: 1 hour + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 5 min. Cook: 1 hour + cooling

Ingredients

  • 2 eggs
  • 1 cup 2% milk
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • Oil for deep-fat frying
  • Confectioners' sugar

Directions

In a small bowl, beat the eggs, milk, sugar and salt. Gradually add flour; beat until smooth.
In a deep-fat fryer or electric skillet, heat 2-1/2 in. of oil to 375°. Place rosette iron in hot oil for 30 seconds. Blot iron on paper towels, then dip iron in batter to three-fourths the way up the sides (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron.
Fry for 1-2 minutes on each side or until golden brown. Remove to a wire rack covered with paper towels. Repeat with remaining batter. Sprinkle with confectioners' sugar before serving. Yield: about 2-1/2 dozen.
Originally published as Rosettes in Taste of Home December/January 2005, p68

  • 2 eggs
  • 1 cup 2% milk
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • Oil for deep-fat frying
  • Confectioners' sugar
  1. In a small bowl, beat the eggs, milk, sugar and salt. Gradually add flour; beat until smooth.
  2. In a deep-fat fryer or electric skillet, heat 2-1/2 in. of oil to 375°. Place rosette iron in hot oil for 30 seconds. Blot iron on paper towels, then dip iron in batter to three-fourths the way up the sides (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron.
  3. Fry for 1-2 minutes on each side or until golden brown. Remove to a wire rack covered with paper towels. Repeat with remaining batter. Sprinkle with confectioners' sugar before serving. Yield: about 2-1/2 dozen.
Originally published as Rosettes in Taste of Home December/January 2005, p68

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AngelaAMD User ID: 3072765 136077
Reviewed Jan. 4, 2011

"Great recipe! I have been using it for several years. I always make them around Christmas and several times throughout the year. My dad really loves them and he'll ask " When are you going to make me some rosettes?""

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JMartinelli13 User ID: 92779 133237
Reviewed Dec. 19, 2010

"Just like my Italian grandma and aunts used to make :)"

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