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
- 2 eggs
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla (optional)
- oil for frying
- powdered sugar
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
Usually my Rosette slides off of the iron during frying. I Continued frying until golden brown, then remove from oil with a fork (or tongs), to paper towels for cooling. My Rosette iron is so old that the rosette part does not stay tightly screwed onto the handle and I have to continually tighten it by rolling the hot edge on the paper towel. No fun! I think it is time to order a new one 🙂
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