DIRECTIONS: Beat eggs slightly with sugar and sale, add milk and flour and beat until very smooth. Fry in deep, hot fat, 365o on thermometer, until delicate brown. Use a rosette iron. Sprinkle with powdered sugar before serving if desired.
Ifs and Don’ts about Rosettes:
Rosettes(continured) Recipe courtesy of Vicki Giefer
1. If rosette doesn’t come off the iron easily, it is not fried long enough to
be done in the center.
2. If blisters absorbe fat, eggs are beaten too much. Eggs should be lightly
beaten.
3. If rosettes drop off into oil or fat, iron is not deep enough in fat.
4. If rosettes slip off into pan, fat is too hot.
5. If rosette is not crisp, oil is too hot.
