Rosettes

Rosettes

Rosettes

  • 2 eggs
  • 1 cup milk, (or 1/2 milk and 1/2 cream)
  • 1 cup flower
  • 1 tbsp, heaping sugar
  • 1/2 tsp salt
  • 1/2 tsp cardarmon
  • Crisco, (sufficient for your deep frier)
  • powered sugar

  1. Combine all ingredients and beat in a blender until smooth and place is a small, deep bowl

  2. Heat Crisco in deep fryer to 375 deg or higher

  3. Leave rosette iron in the hot shortening for several minutes. The iron must be hot before dipping in the batter

  4. Wipe excess fat from the iron and dip hot iron in batter, being careful that batter does not come over the top edge of the form.

  5. Place quickly in shortening, immerse. Fry for 20 seconds or until color desired.

  6. Jolt rosette off iron and repeat.

  7. Place rosette on absorbent paper to drain or rack.

  8. Be sure to wipe iron and reheat each time before dipping into batter.

  9. Dust cool rosettes with powered sugar.

TIPS:

  • If they do not come off the iron, they are not done enough to do so
  • If blisters form, the eggs have been beaten too much
  • If they are not crisp, they have fried too slowly
  • If rosette falls into oil, you do not have enough flour in the batter