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Ingredients
2 Large eggs
2 Tablespoons granulated sugar
1 Cup whole milk
1 Teaspoon vanilla
1 Cup all-purpose flour
1/4 Teaspoon salt
6 Cups vegetable oil
1/4 Cup powdered sugar, for dusting
Instructions
Whisk together eggs, granulated sugar, milk, and vanilla in a large bowl, then add flour and salt, whisking until combined.
Heat oil in a 3 to 4 quart heavy saucepan to 370�F to 375�F with rosette iron in it.
Carefully lift out iron, letting oil drip off into pan. Dip all but top edge of iron into batter for 3 seconds, then submerge iron in oil and fry (batter adhering to iron) until golden, 35 to 40 seconds (do not let iron hit the bottom of the pan). Lift out iron, letting oil drip off and, working over paper towels, carefully pry off rosette with a fork.
Let rosette drain, hollow side down, on paper towels, then make more rosettes in the same manner, heating iron in oil 10 seconds before dipping into batter each time.
Dust rosettes with powdered sugar before serving.
Note
Rosettes are best eaten within one day of being made, but they can be kept, layered between sheets of wax paper or parchment paper, in an airtight container at room temperature for up to two days.