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Select your Rosette iron and dip in the hot oil for 10 seconds. Shake off any excess oil.
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Dip the rosette iron into the batter. DO NOT let the batter rise above the top of the iron.
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Dip the iron into the hot oil for 4 seconds. This allows the batter to take shape.
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Then with a slow pumping action lift the iron in and out of the oil.
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The fried batter should separate from the iron. *See notes if batter doesn't separate from the iron.
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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.
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Lift out of the oil onto a cooling rack.
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Repeat the steps.
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Sprinkle with powdered sugar when cooled.