Rosettes

Rosettes

AuthorJulie

2 large eggs
2 Tbsp sugar
1 cup milk
1 tsp vanilla
1 cup all-purpose flour
1/4 tsp salt
canola oil, for cooking
icing sugar, for dusting

1

In a medium bowl, whisk together the eggs, sugar, milk and vanilla until smooth. Add the flour and salt and whisk just until blended.

2

Heat an inch or two of oil in a heavy medium saucepan until it's hot but not smoking (if you have a thermometer it should register about 375°F). Dip the metal end of the rosette iron into the oil for a minute to heat up, then take it out, letting the extra oil drip into the pot.

3

Dip the rosette iron into the batter, without letting it come up over the top edge of the design, then submerge the iron in the oil and cook until golden, 35 to 40 seconds. Lift out iron, letting oil drip off, and pry the rosette off with a fork over a paper towel-lined plate. Repeat with remaining batter.

4

Dust the rosettes with icing sugar and serve immediately.

Ingredients

 2 large eggs
 2 Tbsp sugar
 1 cup milk
 1 tsp vanilla
 1 cup all-purpose flour
 1/4 tsp salt
 canola oil, for cooking
 icing sugar, for dusting

Directions

1

In a medium bowl, whisk together the eggs, sugar, milk and vanilla until smooth. Add the flour and salt and whisk just until blended.

2

Heat an inch or two of oil in a heavy medium saucepan until it's hot but not smoking (if you have a thermometer it should register about 375°F). Dip the metal end of the rosette iron into the oil for a minute to heat up, then take it out, letting the extra oil drip into the pot.

3

Dip the rosette iron into the batter, without letting it come up over the top edge of the design, then submerge the iron in the oil and cook until golden, 35 to 40 seconds. Lift out iron, letting oil drip off, and pry the rosette off with a fork over a paper towel-lined plate. Repeat with remaining batter.

4

Dust the rosettes with icing sugar and serve immediately.

Rosettes
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