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Traditional Rosettes

Traditional Rosettes

Traditional Rosettes. 

Course Dessert
Keyword Traditional Rosettes
Author Stephanie Jackson


  • 1 cup flour
  • 1 cup milk
  • 1 tsp vanilla
  • 1 tbs sugar
  • 1/2 tsp salt
  • 1 egg
  • vegetable oil
  • powdered sugar


  1. Fill a medium sauce pan 1/3 full with vegetable oil. Heat oil to 365F.
  2. Mix milk, vanilla, and egg together and set aside.
  3. In a large mixing bowl mix flour, sugar, and salt.
  4. Make a well in the middle of the flour mixture and slowly stir in liquid mixture until batter is smooth.

Frying the Rosettes:

  1. Select your Rosette iron and dip in the hot oil for 10 seconds. Shake off any excess oil.
  2. Dip the rosette iron into the batter. DO NOT let the batter rise above the top of the iron.
  3. Dip the iron into the hot oil for 4 seconds. This allows the batter to take shape.
  4. Then with a slow pumping action lift the iron in and out of the oil.
  5. The fried batter should separate from the iron. *See notes if batter doesn't separate from the iron.
  6. 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.
  7. Lift out of the oil onto a cooling rack.
  8. Repeat the steps.
  9. Sprinkle with powdered sugar when cooled.