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Vanilla Rosettes

Global.Potpourri's picture
  Eggs 2
  Granulated sugar 1 Tablespoon
  All purpose flour 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
  Fat 2 Cup (32 tbs) (for deep frying)
  Powdered sugar 2 Tablespoon (adjust quantity as needed)

In bowl combine the eggs, granulated sugar, and 1/4 teaspoon salt; beat well.
Add flour, milk, and vanilla; beat smooth.
Heat a rosette iron in deep hot fat (375°).
Dip hot rosette iron into batter, being careful batter only comes 3/4 of the way up the side of iron.
Fry rosette in the hot fat till golden, about 1/2 minute.
Lift iron out; tip slightly to drain off excess fat.
With fork, carefully push rosette off iron onto paper toweling placed on a wire rack.
Reheat iron; repeat.
Sift powdered sugar over cooled rosettes.

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