Light and crisp sugar-dusted rosettes fried to golden perfection, with a delicate vanilla-scented batter and a snowy sprinkle of powdered sugar for a classic holiday treat.
Recipe Information
Total Time:
Yield:
2 dozen cookies
Ingredients
1 egg
1 tablespoon granulated sugar
¼ teaspoon salt
½ cup all-purpose flour
½ cup milk
1½ teaspoons vanilla extract
Cooking oil for deep-fat frying
Powdered sugar
Directions
For batter, in a medium bowl, stir together egg, sugar, and salt. Add flour, milk, and vanilla; beat with a whisk until smooth.
Heat a rosette iron in hot oil (375°F) for 30 seconds. Remove iron from oil and drain over paper towels.
Dip hot iron into batter so that batter coats about three-fourths of the side of iron. Immediately dip iron into hot oil. Fry for 15 to 20 seconds or until golden. Lift iron out of oil, tipping slightly to drain.
With a fork, push rosette off iron onto paper towels on a wire rack. Repeat with remaining batter, reheating iron in oil 10 seconds between rosettes. Sift powdered sugar over cooled rosettes.
