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Rosettes

Makes about 42

2 eggs
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour, sifted
1 cup milk
1 teaspoon vanilla

Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels. Reheat iron 1 minute; make next rosette. If you have two rosette irons, reheat one while using the other. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner's sugar.

Note: Photo courtesy of Lori Lake.

You Might Need:

• 7-pc Holiday Rosette Set

Reviews of Rosettes:

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6-15 of 53 reviews   << Previous - Next >>

  Karen in Charlotte, NC  Dec 14, 2009
Would make this again.
If you use a deep fryer. Temperature remains constant & Rosettes come out perfect every time. five stars

  Mary in Boyd, WI  Dec 9, 2009
Would make this again.
This recipe is the same one my Grandma Lizzie from Norway used, except she used lard instead of oil. I use a mixture of both.

Grandma taught me to keep an old towel next to the deep fat fryer and "bang" the rosette iron on the towel a few times to knock off the excess oil before dipping the iron in the batter. (This method ensures that the batter sticks to the iron.)

If you dip the iron too far into the batter and it goes over the top of the iron, scrape off the overage with a fork or it will be difficult to remove the cooked rosette from the iron.

A large meat fork works well to flip the rosette over in the hot oil and then remove the rosette from the oil. five stars

  A cookie baker  Nov 30, 2009
Would make this again.
The recipe is good and it works but you shouldn't have to remove it with a fork it should drip right off in the oil so that you can flip them otherwise no other problems five stars

  Todd Appel in Minnesota  Nov 28, 2009
Would make this again.
For a better cookie - try using eggnog instead of milk. It worked great and the cookies have an added taste! five stars

  A cookie baker  Nov 28, 2009
Would make this again.
how to get the batter to stop sticking on iron five stars

  A cookie baker in california  Nov 15, 2009
Would make this again.
I've have found that an electric fondue pot is the perfect appliance to make rosettes. It is just the right size, maintains a constant temperture and as an extra, it is easy to clean. five stars

  A cookie baker in Australia  Sep 3, 2009
Would make this again.
I have made these cookies for years. The thing is, if your iron is not hot enough as well, the batter will not stick. And if the iron is not hot enough, the batter will adhere to the iron. You must always dip the iron back into the hot oil first, before putting the iron back into the batter. Love these... they come out perfect alll the time. Just a bit time consuming though. five stars

  B'ette in Canada  Aug 1, 2009
Would make this again.
This recipe is very good, but the secret to making them is in the frying. Use only lard that has a "wax" in them. Not knowing exactly what this means, I was told to use "Tenderflake" and it works really well. five stars

  Bonnie  Jun 14, 2009
Would make this again.
Put a grid like that used in the bottom of a pressure canner in the bottom of the fryer--prevents burning. The light weight iron seems to work better at 275-300, the heavy iron at 325. A set with multiple handles is the best. Four can be fried at a time. Cooling the iron on a wet paper towel between dips makes it work better. After icing, the folks from Moravia, Tx a Czech/German community put them in the oven on a very low setting to get them crisp before putting in glass jars or cans. Not a good project for a rainy day, they don't stay crisp because of the humidity.
Freshen your oil by frying a potato. five stars

  marlene polidoro in Phila, Pa.  Apr 9, 2009
Would make this again.
I have made them many many times. Believe me. WE love them five stars

Recipe Info

five stars
100% would make this again


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