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Rosettes

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Ingredients
  Eggs 2 , well beaten
  Salt 1⁄4 Teaspoon
  All purpose flour 1 Cup (16 tbs), sifted
  Milk 1 Cup (16 tbs)
  Cooking oil 2 Tablespoon
  Fat/Oil 2 Cup (32 tbs) (as required, for deep frying)
Directions

GETTING READY
1) In a bowl, beat all the ingredients together, except the fat or oil with a rotary egg beater, until the mixture is smooth and well blended.
2) Allow the batter to chill in the refrigerator for 2 hours.

MAKING
3) In a deep skillet, heat the fat or oil, until 375°F on a frying thermometer.
4) Dip the rosette iron into the batter, until the mold is about 3/4 covered.
5) Dip the covered mold into the heated oil or fat and fry for 25 to 30 seconds.
6) Loosen the rosette with a fork, fry until brown on both sides, then
drain on absorbent paper.
7) Dip rosette iron into the batter and repeat to make about 36 rosettes.

SERVING
8) Serve the Rosettes when desired, on a serving platter.

TIPS
The batter should not be allowed to come over the top of the iron, else it will be difficult to loosen the rosette.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Snack
Method: 
Fried
Dish: 
Cookie
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes

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