See Also: Cookies · Desserts
From Dorothy McNett's Recipe book at www.dorothymcnett.com.
2 teaspoons sugar
1/4 teaspoon salt
1 cup milk
1 cup flour
1 tablespoon lemon extract, vanilla, brandy, anise, or rum extract
Add sugar to slightly beaten eggs, then add milk. Sift flour before measuring, then together with salt. Stir into first mixture until batter is smooth, and about the consistency of heavy cream. Add flavoring. Deep fry.
To fry: Place approx. 2" of oil in deep fryer or saucepan. Heat to 375 degrees. Securely attach mold or molds to handle and immerse in hot oil until thoroughly heated. Lift iron out and shake off excess oil or blot on paper towels. Dip iron into batter only to the depth of the molds. Avoid getting batter on top of molds. Immerse iron into hot oil, covering completely. When foamy bubbling stops, or Rosettes are a delicate brown, lift iron out, allowing excess oil to drip back into fryer. To remove Rosettes, gently tap on top ofmold with a wooden spoon. Before making additional Rosettes, reheat mold as necessary (MOLD MUST BE HOT!!!)
Dip in powdered sugar when finished. Store in an airtight container!
Recipe created 1997-11-11.
© 1996-2013 Dorothy McNett. All Rights Reserved.