Rosettes

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

–

Save & Share

Servings 54

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

25587aa2-68d6-416c-8298-448372e53741

ingredients 8
Prep Time 1 hr 10 min
Total Time 1 hr 10 min

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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

toggle

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.