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 halfway 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 the batter is browned. Over a cookie 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 too 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 scoop out cooked batter and discard. Let the 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.
TRADITIONAL ROSETTES RECIPE
Traditional Rosettes
Yield:
16
Traditional Rosettes. Fried batter made with metal patterns.
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.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 162Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 169mgCarbohydrates: 30gFiber: 0gSugar: 18gProtein: 3g
All amounts are estimates and DailyAppetite takes no responsibility for actual figures since calculations vary by packaging and supplier.