Wednesday, January 7, 2009

Rosettes

2 eggs
1 tablespoon sugar
1 cup milk
3 teaspoons vanilla
1 cup flour
1/4 teaspoon salt

Oil for deep fry

Confectioners' sugar

  • In a bowl (large enough to dip rosette irons into), beat eggs and sugar
  • Stir in milk and vanilla
  • Combine flour and salt; gradually add to batter until smooth.
  • Heat oil to 350-375 degrees in a deep fat fryer or electric skillet.
  • Place rosette iron in hot oil for 1-2 minutes and drain oil from iron.
  • Dip in batter, three-fourths up the sides of the iron. DO NOT let batter go over top of iron.
  • Immediately place in hot oil and fry until golden brown, 10-30 seconds.
  • Lift out of oil and drain oil. Loosen rosette with fork and push off rosette onto paper towels.

Sprinkle with confectioners' sugar.

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