Recipe source: Better homes and Gardens Heritage Cookbook copyright 1975, Page 168 but you will find recipes for Rosettes are all almost exactly the same including the recipe found in The Norske Nook Book of Pies and Other Recipes
Heat a rosette iron in deep hot oil (375°) Dip hot rosette iron into
batter, being careful batter only comes three quarters the way up the side of
the iron. Fry rosette in the hot oil until golden, Lift
iron out; tip slightly to drain off excess fat. With fork carefully push rosette
off iron onto paper toweling placed on a wire rack.
Reheat iron; drain and repeat. Sift
powdered sugar over cooled rosettes
Heat the Rosette iron in the hot oil for a minute or so before placing for the first time into the batter. In my first attempts, the iron was not hot enough and the batter simply did not cling to the iron.
Once the iron was nice and hot, I carefully dipped it into the batter just up to the top edge, for about 5 seconds. I could hear a soft sizzle and the batter nicely coated the iron. I carefully removed the iron from the batter and immediately plunged it into the hot oil and cooked for about 30 seconds.
My Rosette iron is so old that the rosette part did not stay tightly screwed onto the handle and I had to continually tighten it by rolling the hot edge on the paper towel. No fun! I know it had additional design rosettes but they are long gone. I am ordering a double-prong set as it will greatly reduce cooking time and I want to try making the timbale for filling with cream and fruit.
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