Best 16 Rosettes Recipes

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In the realm of delectable pastries, rosettes, also known as "rozetki" or "khvorost," stand out with their intricate appearance and captivating crunch. These delightful treats are a symphony of crispy layers, often adorned with powdered sugar or cinnamon sweetness. Originating from Scandinavia, rosettes have become a beloved delicacy across Europe, charming palates with their delicate texture and versatility.

Our culinary journey takes us through an array of rosette recipes, each offering a unique twist on this classic confection. From the classic rosette recipe that captures the essence of this timeless treat to variations infused with flavors like orange zest or nutty goodness, our collection caters to every taste preference. Whether you seek a traditional experience or crave a contemporary twist, these recipes will guide you in creating rosettes that are both visually stunning and bursting with flavor.

Check out the recipes below so you can choose the best recipe for yourself!

ROSETTES



Rosettes image

These traditional deep-fried favorites are crisp and delicious with a delicate, lacy look. Dipping the edges into icing helps defines the beautiful pattern. —Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 11

2 large eggs
2 teaspoons sugar
1 cup 2% milk
3 teaspoons vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
Oil for deep-fat frying
ICING:
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 to 3 tablespoons water

Steps:

  • In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth., Heat 2-1/2 in. of oil to 375° in a deep-fat fryer or electric skillet. Place rosette iron in hot oil, then dip in batter, three-fourths up the sides of iron (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron. , Fry rosettes, a few at a time, until golden brown, 1-2 minutes on each side. Remove to paper towel-lined wire racks. Repeat with remaining batter. , For icing, combine the confectioners' sugar, vanilla and enough water to achieve a dipping consistency. Dip edges of rosettes into icing; let dry on wire racks.

Nutrition Facts : Calories 50 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 18mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

ROSETTES



Rosettes image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 36

Number Of Ingredients 11

2 tablespoons granulated sugar
1 teaspoon salt
2 eggs
2 tablespoons vegetable oil
1 cup water or milk
1 cup Gold Medal™ all-purpose flour
Vegetable oil
Powdered sugar, if desired
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons corn syrup

Steps:

  • In deep medium bowl, beat granulated sugar, the salt and eggs with electric mixer on medium speed. Beat in 2 tablespoons oil, the water and flour until smooth. In 3-quart saucepan, heat oil (2 to 3 inches) to 400°F.
  • Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels. Dip hot iron into batter just to top edge (don't go over top). Fry about 30 seconds or until golden brown. Immediately remove rosette; invert onto paper towels to cool. (If rosette is not crisp, batter is too thick; stir in a small amount of water or milk.)
  • Heat iron in hot oil and tap on paper towels before making each rosette. (If iron is not hot enough, batter will not stick.) Sprinkle with powdered sugar just before serving or drizzle with chocolate glaze.
  • To make chocolate glaze, in 2-cup microwavable measuring cup, place chocolate chips, butter and corn syrup. Microwave uncovered on Medium 1 to 2 minutes or until chocolate can be stirred smooth. Drizzle glaze over rosettes.

Nutrition Facts : Calories 45, Carbohydrate 6 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Rosette, Sodium 70 mg

ROSETTE COOKIES/SWEDISH ROSETTES



Rosette Cookies/Swedish Rosettes image

Rosettes are traditional Swedish cookies. Light and crispy, they are favorites of young and old. Rosettes are unusual in that they are fried. You will need a rosette iron, which is available in many stores (Target is one) and online. The irons come in many shapes, but the rosette is traditional. I didn't list quantities for oil and powdered sugar as more will be required than will actually become part of the rosettes. They will be around 30 calories each (before sugaring). Allowing the batter to rest creates thinner, crisper cookies. Preparation time includes resting time.

Provided by Deb Wolf

Categories     Dessert

Time 1h5m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 7

2 eggs
1 cup milk
1 tablespoon sugar
1/4 teaspoon salt
1 cup sifted flour
flavorless oil (canola)
powdered sugar

Steps:

  • Have ready: a jelly roll pan lined with several layers of paper toweling; powdered sugar in a shaker or sieve.
  • Whisk eggs, milk, sugar and salt together. Sprinkle in flour a little at a time. Beat until smooth. Let batter sit for 30 minutes.
  • Heat 3 - 4" of oil in a small, deep pan to 365°F.
  • Stir batter.
  • Heat rosette iron by submerging in hot oil for 10 seconds.
  • Lift out, shake off excess oil and dip immediately into batter just so the top edge of the iron is even with the surface of the batter. If you dip it too far, the rosette won't come off the iron.
  • Plunge the coated iron into the hot oil. Don't let the iron touch the sides or bottom of the pan.
  • As soon as the batter puffs, gently pull the iron out. The rosette should slip back into the oil.
  • When lightly browned, carefully lift out with a fork or slotted spoon and place on paper toweling to drain.
  • Reheat iron and proceed with remaining batter. You'll have to work very quickly. The frying only takes a few seconds.
  • Don't be tempted to fry more than two at a time. It will cool the oil too much and you'll get flabby, greasy rosettes. The oil should not go below 355°F.
  • After you've fried a few, dust them with powdered sugar.

SCANDINAVIAN ROSETTES



Scandinavian Rosettes image

Categories     Cookies     Dessert     Fry     Christmas     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 dozen cookies

Number Of Ingredients 10

2 large eggs
2 tablespoons granulated sugar
1 cup whole milk
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1 1/2 qt vegetable oil
1/4 cup confectioners sugar
Special Equipment
a rosette iron*; a nonstick baking pad such as Silpat

Steps:

  • Whisk together eggs, granulated sugar, milk, and vanilla in a large bowl, then add flour and salt, whisking, until just combined (do not overmix, or cookies will blister).
  • Heat oil in a 3- to 4-quart heavy saucepan with rosette iron in it until thermometer registers 370 to 375°F. Carefully lift out iron, letting oil drip off into pan. Dip all but top edge of iron into batter 3 seconds, then submerge iron in oil and fry (batter adhering to iron) until golden, 35 to 40 seconds (do not let go of iron; cookie will shatter if it hits bottom of saucepan). Lift out iron, letting oil drip off, and, working over paper towels, carefully pry off rosette with a fork. Let rosette drain, hollow side down, on paper towels, then make more rosettes in same manner, heating iron in oil 10 seconds before dipping it into batter each time.
  • Dust rosettes with confectioners sugar before serving.
  • Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722).

ROSETTES



Rosettes image

I've been making these for years. They are delicate and delicious. I've never counted how many this recipe makes, but it does make quite a few. Cook time is aproximate......each rosette should be cooked for 3 minutes or until lightly browned.

Provided by dojemi

Categories     Dessert

Time 1h10m

Yield 42 rosettes, 10-12 serving(s)

Number Of Ingredients 8

2 eggs
2 teaspoons sugar
1/4 teaspoon salt
1 cup milk
1 cup flour
1 tablespoon lemon extract
oil, for frying
confectioners' sugar, for coating

Steps:

  • Add sugar to slightly beaten eggs, then add milk.
  • Sift flour before measuring, then together with salt.
  • Stir into first mixture until batter is smooth and about the consistency of heavy cream.
  • Add flavoring.
  • Heat fat or oil to 370°F in a deep kettle.
  • If you do not have a thermometer, put a small piece of bread into fat and count to sixty.
  • Bread should brown.
  • Dip your iron into hot fat to heat it and drain excess fat on absorbent paper.
  • Dip heated iron into batter to about 3/4 its height.
  • If iron is properly heated and drained the batter will coat the iron.
  • If batter does not adhere the iron is too cool or greasy.
  • Plunge batter-coated iron quickly into the hot fat and cook from two to three minutes or until active bubbling ceases.
  • Invert iron over fat to drain fat off, then remove rosette from iron onto absorbent paper, inverting rosette to drain completely.
  • Your rosette should be crisp as soon as it is slightly cool.
  • If it is not, your fat may be too cool.
  • If rosette does not drop off form easily, rap the form sharply with a knife handle to jar it loose.
  • While still warm, sprinkle with confectioners sugar.
  • Crevices may also be filled with raspberry jam (or your favorite) prior to coating with the sugar.

CRISP ROSETTES



Crisp Rosettes image

Shaped like delicate snowflakes, these crisp rosettes make a lovely winter dessert. Field editor Rita Christianson of Glenburn, North Dakota points out, "We make these Norwegian treats for Christmas and special occasions."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield about 2-1/2 dozen.

Number Of Ingredients 7

2 eggs
1 cup 2% milk
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
Oil for deep-fat frying
Confectioners' sugar

Steps:

  • In a small bowl, beat the eggs, milk, sugar and salt. Gradually add flour; beat until smooth. , In a deep-fat fryer or electric skillet, heat 2-1/2 in. of oil to 375°. Place rosette iron in hot oil for 30 seconds. Blot iron on paper towels, then dip iron in batter to three-fourths the way up the sides (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron. , Fry for 1-2 minutes on each side or until golden brown. Remove to a wire rack covered with paper towels. Repeat with remaining batter. Sprinkle with confectioners' sugar before serving.

Nutrition Facts :

SWEDISH ROSETTES



Swedish Rosettes image

Recipe posted in response to a request. This is a very simple batter recipe; you need a rosette iron and about 1 litre of oil for frying.

Provided by stormylee

Categories     Dessert

Time 40m

Yield 20-25 rosettes

Number Of Ingredients 5

1 egg yolk
2 tablespoons sugar
200 ml milk
200 ml all-purpose flour
sugar, for coating

Steps:

  • Mix egg yolk, 2 tablespoons of sugar, milk and flour together to form a smooth batter.
  • Place the rosette iron in the oil and heat oil to 180 C; remove iron.
  • Dip the hot iron into batter and hold it over the hot oil for a moment so that the batter firms up a bit.
  • Fry the rosette in the hot oil until golden brown, approximately 1 minute.
  • Push the rosette from the iron with a fork and drain on paper towel.
  • Heat the iron in the oil again before making the next rosette.
  • Dip the cooled rosettes in granulated sugar.
  • Rosettes keep in a cool place for 8-10 days, and you can also freeze them for up to 2 months.

POTATO ROSETTES



Potato Rosettes image

"When I make these attractive mashed potato rosettes. I usually double or triple the recipe so I have more to freeze," reports Florence Arbes from Courtland, Minnesota. "It's easy to pull out only as many portions as I need for myself or for company."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 7

2 medium potatoes, peeled and quartered
1/2 cup shredded cheddar cheese
1 egg, lightly beaten
2 tablespoons chopped green onion
3 tablespoons sour cream
1 teaspoon salt
1/4 to 1/2 teaspoon white pepper

Steps:

  • Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cover and cook for 15-20 minutes or until tender; drain. Transfer to a large bowl; mash potatoes. Beat in the cheese, egg, onion, sour cream, salt and pepper., Cut a hole in the corner of a pastry bag or heavy-duty plastic bag. Insert large star tip #409. Fill bag with potato mixture. Pipe potatoes into eight mounds on a greased baking sheet. Cover and freeze for up to 1 month., To use frozen potatoes: Place on a microwave-safe plate. Cover with waxed paper; microwave on high for 6 minutes or until heated through. ,

Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 349mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

HEART ROSETTES



Heart Rosettes image

Light, airy, and delicious, these classic Swedish treats are ideal for Valentine's Day.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Valentine's Day Recipes

Yield Makes 3 dozen

Number Of Ingredients 9

1 cup milk
1 vanilla bean, split lengthwise
3 tablespoons granulated sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cardamom
1 1/2 cups all-purpose flour
2 large eggs, lightly beaten
2 quarts canola oil
Confectioners' sugar, for sprinkling

Steps:

  • Pour milk into a small bowl, and add seeds scraped from vanilla bean. Whisk to combine. In a medium bowl, combine sugar, salt, cardamom, and flour. Add eggs and milk. Whisk until smooth and thick. Chill for at least 30 minutes.
  • Heat oil in a 4-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees.
  • Attach rosette iron to handle. Carefully dip iron into oil for 2 to 3 minutes. Blot with paper towel. (It is very helpful to reheat rosette iron before dipping into batter.)
  • Dip hot iron into batter up to the top edge; do not allow batter to coat the top. Submerge iron in oil to bottom of pot for 15 seconds. Raise iron from bottom of pot, but keep submerged, and continue cooking until lightly browned. Remove iron from oil, and gently remove rosette, using a fork if necessary. If rosette pops off of the iron and falls into the oil, use tongs to retrieve it.
  • Drain rosettes on paper towels. Sprinkle with confectioners' sugar before serving.

SWEDISH ROSETTES.. RECIPE FROM MY SISTER ELLYN



SWEDISH ROSETTES.. recipe from my sister Ellyn image

This wonderful recipe and green bowl was given to me in the 1960's from my beautiful younger sister. It was the first time I had ever tasted this wonderful delightful fried Swedish cookie. She then walked me through the recipe steps while I made my first batch. Wonderful memories! She is gone now,but not forgotten I will part...

Provided by Nancy J. Patrykus

Categories     Other Side Dishes

Time 15m

Number Of Ingredients 8

2 eggs
1 Tbsp sugar
1/4 tsp salt
1 c flour.....sifted
1 c milk
1 tsp vanilla
powdered sugar...for sifting on top
oil for frying

Steps:

  • 1. Gather the rosette irons,you want to use. Combine eggs, sugar, and salt, beat well. Add remaining ingredients, beat till smooth.
  • 2. Heat rosette iron in deep hot oil (350-375) for two minutes. Drain excess oil from iron; dip into batter to 1/4 inch from the top,then immediately into hot oil. fry rosette till golden, 10-30 seconds. Lift out, tip upside down to drain oil back into pan.
  • 3. If the rosette did not drop off iron when frying...use a fork to push off iron onto a rack over paper towels. Reheat iron again in the oil..make another rosette Stir batter from time to time as you will get a little oil in it.
  • 4. Sprinkle rosettes with powdered sugar when dry and cool. Put in a pretty bowl and cover with saran wrap. Till ready to serve your guests. The pretty green bowl was made by my sister(Ellyn),and her husband(NORM) and was given to me as a Christmas present(filled with rosettes)about 1965. They had a plastic factory and this was one of there first items they produced.

POTATO SOUP WITH GRAVLAX ROSETTES



Potato Soup with Gravlax Rosettes image

A smooth and soulful soup that is easy to prepare and a great hit at winter dinner parties as a starter.

Provided by Swiss Phil

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
3 russet potatoes, peeled and finely diced
1 onion, chopped
2 cups vegetable broth
6 tablespoons mascarpone cheese
salt and black pepper to taste
½ teaspoon lemon juice, or to taste
4 (1 ounce) slices thinly sliced smoked salmon (gravlax)
2 tablespoons mascarpone cheese
1 tablespoon chopped fresh chives

Steps:

  • Melt butter in a saucepan over low heat, and cook and stir the potatoes and onion until the onion starts to become translucent, about 3 minutes. Raise heat to medium, pour in the vegetable broth, and bring to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, 10 to 15 minutes. Pour the mixture into a large bowl, and puree through a food mill back into the saucepan. (Discard any fibrous vegetables left in the food mill.)
  • Bring the pureed soup back to a simmer over medium-low heat, and whisk in 6 tablespoons of mascarpone. Season with salt, pepper, and lemon juice to taste.
  • Preheat oven to 200 degrees F (95 degrees C), and warm 4 oven-safe soup plates for about 5 minutes.
  • Roll a slice of smoked salmon loosely into a rose shape, pinching the roll at the bottom and fanning the roll out at the top. Place a rosette of salmon into the bottom of each warmed soup plate, gently pour the soup over the rosette, and drizzle each bowl with about 1/2 tablespoon of mascarpone cheese. Sprinkle with chives, and serve.

Nutrition Facts : Calories 331.2 calories, Carbohydrate 34 g, Cholesterol 49.2 mg, Fat 17.5 g, Fiber 3.1 g, Protein 11.5 g, SaturatedFat 9.1 g, Sodium 841.6 mg, Sugar 3.7 g

POTATO ROSETTES



Potato Rosettes image

Categories     Potato     Appetizer     Side     Bake     Quick & Easy     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6

Number Of Ingredients 2

2 large boiling potatoes (preferably white; 1 1/4 lb total)
2 tablespoons olive oil

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Peel potatoes, then cut crosswise into 1/16-inch-thick slices with an adjustable-blade slicer and toss with oil.
  • Oil a large baking sheet. Overlap 8 to 10 slices (use larger ones) in 1 corner of baking sheet to form a 5-inch rosette, then cover center of rosette with another potato slice. Make 5 more rosettes in same manner. Season with salt and pepper.
  • Bake until well browned around edges, about 20 minutes. Immediately loosen from baking sheet with a thin metal spatula and flip over so browned bottom sides are on top.

ROSETTES - NORWIGIAN COOKIES



Rosettes - Norwigian Cookies image

This is a traditional Norwegian recipe that my grandmother received from a friend of hers the year she married my grandfather (1918). We have made this very pretty, light, crispy "cookie" every Christmas to continue the tradition in our family. *** I have my grandmother's rosette irons. You can buy them new, or at second...

Provided by Colleen Sowa

Categories     Cookies

Time 1h10m

Number Of Ingredients 15

3 eggs
2 Tbsp sugar
1/3 tsp salt
1 1/2 c flour
1 1/2 c whole milk
2 tsp vanilla (or rum)
OIL FOR FRYING
peanut oil or your favorite vegetable oil
COATING
1 Tbsp cinnamon
1 c sugar
COATING
1 c powdered sugar
COATING
2 - 4 jar(s) colored sugar sprinkles

Steps:

  • 1. Beat eggs with the vanilla, salt and sugar. Add flour and milk alternately, mixing until smooth and same thickness as pancake batter. If it isn't thick enough, add more flour, a tablespoon at a time. If it is too thick, add a teaspoon of milk at a time.
  • 2. Over high heat, bring 4 - 5 inches of oil in a sauce pan to 365 degrees. (Use a deep frying thermometer if you have one, or just try to fry and adjust heat as you go). Put the rosette iron in the hot oil for 1 - 2 minutes, the iron has to be hot.
  • 3. Quickly dip the hot iron into the batter (about halfway), DO NOT let the batter go over the top of the iron, the rosette will be stuck on the iron because it will fry over the top. Dip and hold the coated iron into the hot oil and fry 20-35 seconds until light golden brown. Slip onto a paper towel to drain oil and cool a little bit.
  • 4. In a shallow bowl, combine the cinnamon and sugar, mix together evenly. Dip rosettes in sugar mixture while still warm, or sprinkle or sift it on. You can also sprinkle them with colored sugar sprinkles or powdered sugar. Rosettes aren't sweet until they are sprinkled with sugar!
  • 5. *** you can double the recipe, but I usually prefer to take a break between batches, so I make fresh batter each time. *** Store in airtight containers (zipper bags can be used, but won't protect the cookies as they are very fragile!).

ROSETTES I



Rosettes I image

Cook this on a rosette iron, then sprinkle with sugar.

Provided by Pat Kersteter

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h45m

Yield 30

Number Of Ingredients 8

2 eggs
1 tablespoon white sugar
1 cup sifted all-purpose flour
1 cup milk
1 teaspoon vanilla extract
¼ teaspoon salt
vegetable oil for frying
sifted confectioners' sugar

Steps:

  • Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
  • Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
  • Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
  • Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
  • Reheat iron 1 minute; make next rosette.
  • Sprinkle rosettes with confectioners' sugar.

Nutrition Facts : Calories 560.9 calories, Carbohydrate 8.2 g, Cholesterol 13.1 mg, Fat 59.2 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 7.8 g, Sodium 27.5 mg, Sugar 4.9 g

ROSETTES



Rosettes image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 36

Number Of Ingredients 11

2 tablespoons granulated sugar
1 teaspoon salt
2 eggs
2 tablespoons vegetable oil
1 cup water or milk
1 cup Gold Medal™ all-purpose flour
Vegetable oil
Powdered sugar, if desired
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons corn syrup

Steps:

  • In deep medium bowl, beat granulated sugar, the salt and eggs with electric mixer on medium speed. Beat in 2 tablespoons oil, the water and flour until smooth. In 3-quart saucepan, heat oil (2 to 3 inches) to 400°F.
  • Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels. Dip hot iron into batter just to top edge (don't go over top). Fry about 30 seconds or until golden brown. Immediately remove rosette; invert onto paper towels to cool. (If rosette is not crisp, batter is too thick; stir in a small amount of water or milk.)
  • Heat iron in hot oil and tap on paper towels before making each rosette. (If iron is not hot enough, batter will not stick.) Sprinkle with powdered sugar just before serving or drizzle with chocolate glaze.
  • To make chocolate glaze, in 2-cup microwavable measuring cup, place chocolate chips, butter and corn syrup. Microwave uncovered on Medium 1 to 2 minutes or until chocolate can be stirred smooth. Drizzle glaze over rosettes.

Nutrition Facts : Calories 45, Carbohydrate 6 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Rosette, Sodium 70 mg

ROSETTES II



Rosettes II image

I discovered this recipe when I was stationed in Japan. The irons come in all different shapes, such as stars, butterflies, hearts, etc.

Provided by Patti

Categories     Desserts     Cookies

Yield 18

Number Of Ingredients 8

2 eggs
¼ teaspoon salt
1 tablespoon white sugar
1 cup all-purpose flour
1 cup milk
2 tablespoons butter
1 cup vegetable oil for frying
⅓ cup confectioners' sugar for decoration

Steps:

  • Mix all the ingredients, except the flour, to blend. Add the flour a little at a time, and beat until smooth.
  • Deep-fry in hot oil, about 375 degrees F (190 degrees C). (Fry-Daddy works well). Heat the iron for about 10 seconds in the oil, then dip in batter. Place the iron in oil so it is just level with the top of the batter (If you put it in deeper, the batter will not come off the iron). Remove rosette from oil when lightly browned (it only takes seconds). Drain on paper towel. Sprinkle with confectioner's sugar. NOTE: If you chill the batter for a while, the rosettes come out thinner and crispier, but it isn't required.

Nutrition Facts : Calories 73.4 calories, Carbohydrate 8.9 g, Cholesterol 25.1 mg, Fat 3.4 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 54.9 mg, Sugar 3.6 g

Tips:

  • Use the right oil: Canola or grapeseed oil are good choices because they have a high smoke point and won't burn easily.
  • Heat the oil to the right temperature: The oil should be between 350°F and 375°F. If the oil is too hot, the rosettes will burn. If the oil is too cool, the rosettes will be greasy.
  • Don't overcrowd the pot: Fry the rosettes in batches so that they have enough room to float freely in the oil.
  • Use a slotted spoon to remove the rosettes from the oil: This will help to drain off the excess oil.
  • Place the rosettes on a paper towel-lined plate to drain: This will help to remove any excess oil.
  • Serve the rosettes warm or at room temperature: Rosettes are best eaten fresh, but they can also be stored in an airtight container at room temperature for up to 2 days.

Conclusion:

Rosettes are a delicious and festive treat that can be enjoyed by people of all ages. They are perfect for any occasion, from a simple family gathering to a large holiday party. With a little practice, you can easily make rosettes at home. So next time you are looking for a sweet and easy treat, give rosettes a try!

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