These deep-fried cookies are light and crisp with a delicate, lacy look. You will need a rosette iron to make these. The irons have handles that can be either single or double prong. The rosette designs screw onto the end of the handle and are interchangeable, allowing you to make different shapes. As a beginner, you may be more comfortable with the single prong iron; the double prong allows you to fry two rosettes at once. The most common rosette irons are snowflake or flower-shaped, but you can find irons in other holiday shapes. Rosettes can be tricky to make at first, so be sure to read through the entire recipe and the tips provided here before you begin.
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup whole milk
1 cup flour
1 teaspoon vanilla or almond extract
Vegetable oil for frying
Confectioners' sugar for garnish
In a small bowl, beat together eggs and sugar. Stir in the milk . Combine flour and salt; gradually stir into the egg mixture until the batter is smooth. Stir in extract. The batter is slightly thinner than a pancake batter.
Heat 2-3 inches of vegetable oil to 350° in a deep-fat fryer or electric skillet.
Have a few folded paper towels nearby to dab off excess oil.
Place the rosette iron in the hot oil to heat. Dab the iron onto the paper towels to remove excess oil and then dip the rosette into the batter, three-fourths up the sides of iron (do not let batter run over top of iron or it will not come off.) Immediately place the iron into the hot oil, completely submerging it. Do not touch the bottom of the pan with the batter-coated iron. You'll know that you've done it correctly when the sides of the cookie almost immediately start to separate from the iron. After a few seconds loosen the rosette with a fork and remove the iron. Keep the iron in the oil between batches to keep it hot.
Fry the rosettes, a few at a time, until golden brown, about 1 minute on each side. Remove to a paper towel-lined tray, Repeat with the remaining batter.
Once the rosettes are cooled, dust liberally with confectioner's sugar.
Rosettes are best the day they are made but can be stored in an air-tight container at room temperature for a few days. If you are storing them, wait to dust with the confectioners' sugar until before serving. You can re-crisp them in a 300⁰ F oven for a few minutes, if necessary.
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This 7 piece set has a wooden two prong handle with cast aluminum molds: 3 rosettes & 3 timbales.
The rosette molds create crispy cookies you can either dust with powdered sugar or frost.
The timbale molds create shells to be filled with vegetables or meat for appetizers or fill with fruit and top with cream for a mini dessert.
AN ELECTRIC SKILLET
FOR FRYING ROSETTES
Roast, fry, grill, stew, bake and make casseroles in this versatile electric skillet. Ideal for use as a buffet server when entertaining. Control Master heat control maintains proper cooking temperature automatically.