Ingredients
- 2 eggs, slightly beaten
- 2 tsp. sugar
- 1 cup milk
- 1 T. lemon extract OR vanilla extract (I use vanilla.)
- 1/4 tsp. salt (I omit.)
- 1 C. flour
- Powdered Sugar for dusting after rosettes are fried
- Oil for frying (Canola preferred) (Vegetable oil okay.)
Directions
- Heat oil to 375 degrees
- Add sugar to eggs
- Then add milk
- Add sifted flour and salt
- Stir until batter is smooth-about the consistency of heavy cream
- Add flavoring
- Place 2 irons on handle into the heated oil for up to 5 minutes.
- Drain excess fat by lightly patting irons on brown paper or paper towel
- Immediately dip irons into batter (Not more than 3/4 of the iron height)
- Plunge batter-coated iron quickly into hot oil (The shape should drop off the iron into the oil. If not, use a fork to push it off.)
- Cook 2-3 minutes or until golden brown
- Remove rosettes from oil with slotted spoon and place on cooling rack or onto brown paper or paper towel
- Place powdered sugar in container. Add a number of rosettes. Cover and shake gently to coat.
- Allow rosettes to air dry
Hints/Notes
- Covering rosettes too soon will cause them to get soggy.
- Rosettes freeze nicely in covered container.
- If rosettes are not crisp, the batter is likely too thick and should be diluted with milk.
- If batter is too thin, add up to 2 T. more flour.
- Keep oil temperature consistently at 375 degrees.
- Always pre-heat the irons 5-10 minutes or the batter will not adhere to them.
- For variety, try cinnamon and sugar dusting or dip portions of rosettes into melted chocolate and then into crushed almonds or other finely chopped nuts.
Recipe Source: Alvera M. Leier
