Traditional Rosettes are fun to make and taste like a funnel cake but lighter.
Traditional Rosettes are fun to make and taste like a funnel cake but lighter. Making Rosettes takes a little practice. I recommend having an assistant until you master the technique. I was half way through the batter before I felt like I could handle the process on my own. Don’t let that scare you off. A little practice and you will be a pro.
TRADITIONAL ROSETTES RECIPE NOTES/TIPS
- If the fried batter does not separate from the iron keep dunking the iron until batter is browned. Over a drying rack use a skewer or butter knife to gently separate the Rosette from the iron.
- When you get down to about a 1/2 cup of batter it may seem to oily. Just discard that batter.
- Don’t forget to do Step 1 between every Rosette. Halfway through my iron got too hot and was cooking the batter before I could get it into the oil. If this happens use a spoon to scope out cooked batter and discard. Let iron cool down for about 20 seconds before dipping it in the batter.
- Use a cooling rack. If you place them on a paper towel they will get soggy.
SHOP THE SUPPLIES NEEDED
TRADITIONAL ROSETTES RECIPE
Traditional Rosettes
Traditional Rosettes.
Ingredients
- 1 cup flour
- 1 cup milk
- 1 tsp vanilla
- 1 tbs sugar
- 1/2 tsp salt
- 1 egg
- vegetable oil
- powdered sugar
Instructions
-
Fill a medium sauce pan 1/3 full with vegetable oil. Heat oil to 365F.
-
Mix milk, vanilla, and egg together and set aside.
-
In a large mixing bowl mix flour, sugar, and salt.
-
Make a well in the middle of the flour mixture and slowly stir in liquid mixture until batter is smooth.
Frying the Rosettes:
-
Select your Rosette iron and dip in the hot oil for 10 seconds. Shake off any excess oil.
-
Dip the rosette iron into the batter. DO NOT let the batter rise above the top of the iron.
-
Dip the iron into the hot oil for 4 seconds. This allows the batter to take shape.
-
Then with a slow pumping action lift the iron in and out of the oil.
-
The fried batter should separate from the iron. *See notes if batter doesn't separate from the iron.
-
Let the rosette fry for a few seconds and brown then turn it over to brown the other side. I used a wooden skewer to turn over and remove the rosette from the oil.
-
Lift out of the oil onto a cooling rack.
-
Repeat the steps.
-
Sprinkle with powdered sugar when cooled.
This post contains Amazon affiliate links.