How to Make Fried Rosettes
A rosette is a crispy, puffy cookie made when a decorative iron mold is submerged in frying oil, dipped in batter and then returned to frying oil. After a few seconds, the rosette expands and falls off the iron, creating a golden pastry that's drained and sprinkled with confectioners or cinnamon sugar. Though Scandinavians claim rosettes as their holiday-inspired invention, variations like the Italian pizzelle and Mexican buñelo are similar cultural treats. Rosettes are now popular year-round, so iron molds are no longer designed specifically for Christmas. Does this Spark an idea?
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Things You'll Need
- 2 large eggs
- 2 teaspoons sugar
- 1 teaspoon vanilla
- 1 cup all-purpose flour, sifted
- 1 12 ounce can evaporated milk
- Cooking oil or lard
- Confectioners or cinnamon sugar
- Rosette iron
Instructions
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Frying Rosettes
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1
Beat the eggs and sugar in a large bowl with an electric mixer. Add the sifted flour, evaporated milk and vanilla and mix the ingredients until the batter is smooth.
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2
Fill a heavy-duty pan with cooking oil or lard and bring it to 375 degrees Fahrenheit. Prepare the iron by submerging it in hot oil for a minute. Remove the iron and let the excess oil drip into the pan.
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3
Blot the iron dry on paper towels, then dip the hot mold into the batter until everything but the top is covered. Let the excess batter drip off, then re-immerse the iron in the hot oil. Within 10 seconds, the rosette should swell and fall off the iron. If the rosette sticks to the iron, tap the mold with a wooden spoon or pry it loose with a fork.
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4
Remove the rosette from the oil when it's lightly browned. Drain it with the hollow side down on a stack of paper towels.
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5
Dust with confectioners or cinnamon sugar before it completely cools. Repeat the frying process until the batter is finished. Reheat and blot the iron dry each time you dip it in the batter.
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1
Tips & Warnings
Substitute vanilla for another flavoring, such as lemon extract, to make a recipe variation.
Add more flour to the batter if it slips off the mold.
Though many recipes call for whole milk in the batter, evaporated milk yields a better consistency for frying.
Lower the frying oil's temperature if the rosettes start to burn, but keep it between 325 and 350 degrees.
References
Resources
- Photo Credit seive image by Alistair Dick from Fotolia.com
