Rosettes Swedish Patty Shells For Savory Fillings
|Shortening/Cooking oil||2 Cup (32 tbs) (For Deep Fat Frying)|
|Milk||1 Cup (16 tbs)|
|Sifted flour||1 Cup (16 tbs), sifted|
Begin heating fat in a deep fat fryer; use a deep fat thermometer.
Beat eggs, milk, sugar, and salt just to blend, sprinkle in flour, a little at a time, and beat until smooth.
When fat reaches 355-65° F. heat iron by submerging in hot fat 10 seconds.
Lift out, shake off excess fat, and dip iron carefully into batter so top is exactly level with surface of batter—any deeper and patty shell will not come off the iron.
Plunge coated iron into fat and, as soon as batter begins to puff, gradually ease iron out—patty shell should slip back into fat.
When lightly browned, lift out with a slotted spoon and drain on paper toweling.
Heat iron and repeat with remaining batter, never frying more than 2 patty shells at a time and keeping fat as near 365° F. as possible.
Cool patty shells in a single layer on paper toweling.
When ready to use, warm, uncovered, 7-10 minutes in a 325° F. oven, then fill with hot creamed chicken, seafood, or vegetables.
Stored airtight, patty shells will keep well about 1 week.