Equipment:
- Rosette iron
- candy thermometer
- wide and shallow dish for holidng batter
- paper towel (for cooked rosettes)
Ingredients:
- 1 1/2 lb of shortening for frying to 365 degrees F
(I substitute with 3"-4" of canola oil) - 1 cup all purpose flour
- 1 cup milk
- 1/2 teaspoon salt
- 1-3 teaspoons sugar
- 1 egg
- 1/4 teaspoon vanilla (optional) or a drop of almond flavouring (optional)
- optional: icing sugar for dusting finished product
Method:
- Beat egg slightly
- Add sugar and salt.
- Add milk.
- Add flour slowly, blending until smooth.
- Optional: add vanilla or almond flavouring.
- Heat shortening or about 3"-4" oil to 365 F (keep temperature constant -- measure with candy thermometer)
- Heat Rosette iron in the oil for about 45 seconds.
- Take the iron out of the oil and allow to cool for 1-2 seconds.
- Dip the still hot iron into the batter. (No NOT let batter come over the top or the rosette will not come off of the iron easily!)
- Immerse the batter coated iron into the hot oil and fry for 20 - 30 seconds, until light brown.
(If the batter drops off into the oil, flip it over with tongs, to cook both sides evenly.) - Slip rosette off the iron and onto a paper towel. (You may need to use a wooden spoon to help the rosette off with a gentle push or tap.)
- Allow to cool.
- Optional: dust with icing sugar.
Makes 5 dozen.
According to this article, they can be frozen and served without thawing.
