Rosettes
Yield
12 servingsPrep
15 minCook
5 minReady
25 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | cup |
milk
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
vegetable oil
for deep-fat frying |
*
|
| Icing | |||
| 2 | cups |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
sugar
|
|
| 237 | ml |
milk
|
|
| 15 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
vegetable oil
for deep-fat frying |
*
|
| Icing | |||
| 473 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
water
|
|
Directions
In a mixing bowl, beat eggs and sugar; stir in milk and vanilla.
Combine flour and salt; add to batter and beat until smooth.
Heat 2½ inch of oil to 365 degrees in a deep fat fryer or electric skillet.
Place rosette iron in hot oil, then dip in batter, three-fourths up on sides of iron (do not let batter run over top of iron).
Immediately place into hot oil; loosen rosette with fork and remove iron.
Fry 1 to 2 minutes per side or until golden.
Remove to a wire rack covered with paper towel.
Repeat with remaining batter.
For icing, combine the sugar, vanilla and enough water to make a dipping consistency.
Dip edges of rosettes into icing; dry on wire.
