Rosettes

Recipe Ingredients

		Vegetable oil - for frying
2		Eggs - slightly beaten
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Salt
1 cup	237ml	Water or milk
1 cup	62g / 2.2oz	All-purpose flour
2 tablespoons	30ml	Vegetable oil
		Powdered sugar - for dusting

Recipe Instructions

Heat oil (2 to 3 inches) in small, deep saucepan to 400F. Beat eggs, sugar, and salt in a small, deep bowl. Beat in remaining ingredients just until smooth. Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron onto 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.) Just before serving, sprinkle with powdered sugar.

This recipe yields about 3 dozen rosettes.

Notes: A table fork works well for removing fried rosettes from the iron. The sugar can be omitted if you'd like to use the rosettes as an interesting base for savory foods such as chili or creamy main dishes. Rosettes may be sprinkled with cinnamon-sugar while hot.

Source:
BETTY CROCKER'S NEW CHRISTMAS COOKBOOK by General Mills

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