Rosettes
"Dipping the edges of these traditional favorites in icing defines their lacy pattern," says field editor Iola Egle of McCook, Nebraska.
Ingredients
- 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
- ICING:
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 to 3 tablespoons water
Reviews
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.
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!Beth