Rosettes

Deep-fried cookies? These light, crispy cookies are fried to golden perfection using a special rosette iron.

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  • prep time 1 hr 10 min
  • total time 1 hr 10 min
  • ingredients 8
  • servings 54
 

Ingredients

2
eggs
1
tablespoon granulated sugar
1/4
teaspoon salt
1
cup all-purpose flour
1
cup milk
1/4
teaspoon vanilla
Oil for deep frying
Powdered sugar, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, beat eggs slightly. Beat in sugar and salt. Alternately beat in flour, 1/4 cup at a time, and milk, 1/4 cup at a time, until smooth. Stir in vanilla.
  • 2 In deep fryer or heavy saucepan, heat 3 to 4 inches oil to 375°F. Place rosette iron in hot oil for about 30 to 60 seconds or until iron is hot. Gently dip hot iron into batter; DO NOT ALLOW BATTER TO RUN OVER TOP OF IRON.
  • 3 Return iron to hot oil, immersing completely for 25 to 30 seconds or until rosette is crisp and lightly browned. (If rosettes drop from the mold, the oil is too hot. If rosettes are soft, increase cooking time.) Remove from oil; allow oil to dip off. Gently slip rosette off iron onto paper towel. Repeat for remaining cookies.
  • 4 Cool completely. Sprinkle with powdered sugar. Store in tightly covered container. If powdered sugar dissolves, sprinkle again before serving.
  • 1 In small bowl, beat eggs slightly. Beat in sugar and salt. Alternately beat in flour, 1/4 cup at a time, and milk, 1/4 cup at a time, until smooth. Stir in vanilla.
  • 2 In deep fryer or heavy saucepan, heat 3 to 4 inches oil to 375°F. Place rosette iron in hot oil for about 30 to 60 seconds or until iron is hot. Gently dip hot iron into batter; DO NOT ALLOW BATTER TO RUN OVER TOP OF IRON.
  • 3 Return iron to hot oil, immersing completely for 25 to 30 seconds or until rosette is crisp and lightly browned. (If rosettes drop from the mold, the oil is too hot. If rosettes are soft, increase cooking time.) Remove from oil; allow oil to dip off. Gently slip rosette off iron onto paper towel. Repeat for remaining cookies.
  • 4 Cool completely. Sprinkle with powdered sugar. Store in tightly covered container. If powdered sugar dissolves, sprinkle again before serving.

EXPERT TIPS

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Expert Tips

Add 1/2 teaspoon ground nutmeg with the sugar. In small bowl, mix 1 cup powdered sugar, 1/2 teaspoon vanilla and enough milk for desired dipping consistency; stir until smooth. Gently dip top edges of rosettes (not rounded bottoms) into icing. Sprinkle with nutmeg. Let dry. Store in tightly covered container, making sure sides do not touch.

If the rosettes have blisters, the eggs have been beaten too much. They may not look as perfect as you like but they will still taste great.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Rosette
Calories
40
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
15mg
15%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.