From the kitchen of Stephanie Knewasser. This recipe
requires a rosette iron. My iron is a Nordicware. This is the
recipe that came with the iron. They are made of a light
batter that's deep fried. If you like pizza fritte/ fried dough/
funnel cakes give these a try.
2 eggs, beaten
2 tsp sugar
1 c milk
1 c flour
1/4 tsp salt
1 Tbsp vanilla*
* May replace with lemon, brandy, anise or rum extract
Add & combine in above order.
Beat until smooth.
Refrigerate batter 2-4 hours (makes them crispier).
Heat oil to 375, must be deep enough to immerse iron.
Dip iron in hot oil (iron must be hot!),
then batter, only to the depth of the mold (not top),
then immerse in oil, cover completely.
When foamy bubbling stops/ rosettes are golden,
drain & place on cooling rack lined with paper towels,
open side down.
Tap top of iron with a wooden spoon to release rosettes.
If batter goes on top of mold, scrape off/ loosen with knife.
For serving: generously sprinkle with confectioners sugar
Storage: layer cooled cookies, without conf. sugar, no more
than 3 deep, in airtight container.
Freeze well. If needed, recrisp in 300 oven 3-5 minutes
Makes approximately 45 rosettes.
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