posted by swedishdish 02-12-100 1:47 PM
1 cup milk
1 tbl. vanilla
1 cup flour
2 tsp. sugar
1/4 tsp. salt
Mix all ingredients together and blend until smooth. Pour into a wide dish, such as a pie pan.
Heat rosette iron in hot oil for 2 minutes, then dip into batter ( to about 3/4 of rosette form ). Quickly plunge into hot oil.
When bubbling stops, take rosette iron out of pan. Remove rosette from iron, gently easing it off with
a fork, if necessary. Drain on paper towels.
Immediately re-dip iron in batter and repeat process for each rosette.
Sprinkle rosettes with powdered sugar. Makes 70 rosettes.
Make batter the day before and refrigerate, covered, if desired.
For less crisp rosettes add 2 T. more flour.
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