Swedish Rosettes Or Patty
|All purpose flour||3⁄4 Cup (12 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Salad oil||1 Tablespoon|
|Xxxx sugar||1 Teaspoon|
Sift flour, measure and resift 3 times with salt and sugar.
Add egg yolks to the milk and beat with a rotary egg beater.
Add the salad oil.
Combine the dry ingredients with the liquid and beat to a smooth batter.
Heat fat for deep fat frying to 370° F.
To fry rosettes: Heat the rosette iron by immersing it in the fat.
Dip the hot iron to one-half its height in the batter and then dip it again in the hot fat.
Cook for about 40 seconds or until rosette is a delicate brown.
Remove rosette carefully from the iron with a fork.
Reheat the iron in the fat and repeat the process.
Drain the rosettes on absorbent paper and serve them sprinkled with confectioners' sugar.
If patty shells are to be made, omit the confectioners' sugar.