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Rosettes
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Coming from Minnesota, these deep fried cookies were always around during Christmas holidays. I made a batch and took them with me visiting family down south one winter, and they were gone in literally minutes.
NOTE: You need a rosette iron in order to make these. You can find them in almost any food specialty shop, although they can be somewhat pricey.
Ingredients
vegetable oil
powdered sugar
BATTER
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1 cup flour
1/2 cup evaporated milk
1/2 cup water OR beer
1 tsp sugar
1/4 tsp salt
1 egg
Cooking
- Pour vegetable oil in to a deep fryer or electric skillet (see tips). Fill up to 3" worth of oil in the fryer, or as much as you can into the skillet. Heat oil to 350 degrees.
- Mix batter ingredients together, then beat smooth.
- Put your rosette iron in the oil and let it heat up.
- Lift the iron from the oil and shake off any excess oil. Do not let the iron stay outside of the oil too long (see tips).
- Dip the iron into the batter until the iron is 3/4ths covered.
- Carefully remove the iron from the batter, letting the excess drip off, and put the batter-covered iron into the hot oil.
- After about 15-30 seconds, lightly push the rosette off the iron.
- Turn the rosette as soon as it begins to brown slightly, and let it cook another 10-20 seconds.
- Drain rosettes on paper towels.
- Repeat steps 3-8 as necessary.
- Sprinkle powdered sugar on the rosettes.
I recommend using the electric skillet to fry the rosettes as it is hard to work around the high sides of a deep fryer; also, you do not need as much oil. You will notice that the oil soaks up fast, leaving you less to fry the next batch. To effectively fry, do not fry more than three rosettes at once, and if it's time to refill the skillet with more oil, finish cooking what rosettes you have in there before pouring new oil in. Let the oil fully heat up to 350 degrees again before frying more or you'll end up with really oily rosettes.
Always get the iron as hot as it can get before dipping it into the batter. The cooler the iron is, the more likely the batter will slip off before you can get it into the oil!
Never substitute milk for the evaporated milk. It will cause the batter to be much thicker, and harder to manage on the irons.
If your rosette iron is not "seasoned" well enough, the batter will slip off. This is very frustrating after it happens five times in a row, and you have a building heap of unusable batter. Getting the hang of doing rosettes is hard to master, but always worth it.
More baking tips
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