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  Flour 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Water/Milk 1⁄2 Cup (8 tbs)
  Egg 1 , slightly beaten
  Vegetable oil 1 Tablespoon
  Confectioners sugar 1 Tablespoon (Adjust Quantity As Per Taste)

Measure flour by dipping method or by sifting.
Blend dry ingredients together.
Mix remaining ingredients; stir in.
Strain mixture.
Heat rosette iron in hot fat (400°) 3" deep in small saucepan.
Tap off excess fat on absorbent paper.
Dip into batter until 2/3 covered.
Immerse in hot fat.
Fry until delicately browned.
Remove; tip upside-down to drain.
Push off rosette.
Heat iron in fat again; repeat process.
If iron is too cool, batter will slip off into fat; if iron is too hot, batter will stick.
Stir batter each time before dipping in iron.
Sprinkle rosettes with confectioners' sugar.
Store rosettes in single layers in waxed paper-lined boxes.

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Rosettes Recipe