Rosettes

You need a special rosette iron to make these crisp-fried crullers of Scandinavian origin. Serve like cookies, or omit sugar and lemon extract to make them for patty shells.

Be sure to preheat the iron in the fat before making each rosette, or it will not come loose easily.

2 eggs

2 teaspoons sugar 1/2 teaspoon salt

1 cup milk

1 tablespoon lemon extract

1 cup regular all-purpose flour Shortening or salad oil for deep frying Powdered sugar

Beat together until well mixed (but not foamy) the eggs, sugar, salt, milk, and lemon extract. Sift flour, measure, and beat into liquid ingredients until smooth (batter should be like thick cream). Let stand 2 hours. .

Heat deep shortening or salad oil to 370°. For each rosette, preheat the iron in fat about 1 minute; dip hot iron just to rim in the batter (don’t let batter come over top edge of iron or it will be hard to remove). Lower iron into fat for 30 seconds, or until golden brown. Remove from fat, and loosen with fork; drain.

Store in airtight container to keep crisp. Sprinkle with powdered sugar before serving. Makes about 40.

 

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