Rosettes ~ A Scandinavian Treat

My mother would make these delectible treats a couple of times a year, piled high on large platters with a sprinkling of Confectioner's sugar. They never lasted long around our house between family and friends and it's just as well because they are best enjoyed the day they are made.

Crispy, light and barely sweet, they always remind me of holiday time.

I inherited Mom's Rosette/Timbale set, bought from a long-gone neighborhood department store in the mid- 1950's. For the Rosettes in the photos I used newer, smaller Rosette Irons than my vintage set:

The batter is composed of few ingredients; flour, milk, eggs, a tiny bit of sugar, a pinch of salt and canola oil for frying. I make them in my electric skillet.

The method is simple: Pour the oil to a depth of about 1-inch, heat it up to 370-degrees (F). Place the iron in the hot oil until hot, dab excess oil from the iron then dip in the batter, then into the hot oil. The 'cookie' will firm up immediately and (if the iron was heated properly) it will release from the iron/form in a moment or two. Turn once, drain, and place on an absorbent surface. Sprinkle with Confectioner's sugar and enjoy!

Golden-brown Rosettes piled high on a platter with a dusting of Confectioner's Sugar these melt-in-your mouth, can prove to be irresistible!

Rosettes

Recipes makes about 40, depending upon the size of your Rosette irons

2 eggs

1 teaspoon sugar

1/4 teaspoon salt

1 cup milk

1 cup flour

Oil for frying; (I use canola oil)

Beat eggs slightly with sugar and salt. Add milk and flour, then beat till smooth.

Heat rosette iron in vegetable oil (or shortening) to 370°.

For first rosette, blot excess oil from iron with paper towel and dip into batter, but do not allow to come over top of iron. Put iron back in hot oil.

Fry for about 20 sec. or until desired color. The batter should firm up and release from the form/iron.

As rosettes are removed from hot oil, drain on paper towels. Place paper towels between layers.

Note: You may need to assist rosette off iron with a wooden skewer or wooden chop stick if necessary. Repeat above steps until remaining batter is used up.

Place in 300° oven. Turn off heat and allow rosettes to cool. Dust with powdered or regular sugar before serving.

Makes approximately 40 rosettes.