Chinese Rosettes 1978

1. 1

   Beat the egg well with the milk.

2. 2

   Add dry ingredients until a batter is formed and smooth.

3. 3

   Heat the oil to 360 degrees.

4. 4

   Dip in the rosette iron to heat.

5. 5

   Dip into the batter 3/4 ways up.

6. 6

   Fry until golden.

7. 7

   Push off with a fork.

8. 8

   When cool dust with confectioners powdered icing sugar.

9. 9

   This recipe stays nice and crisp because of the cornstarch.

10. 10

    I have been using this one since 1978, and proved out to be the best for us due to the crispness.

11. 11

    Store in a large tin container.

12. 12

    I always double this amount when making.

* Per serving · 4 servings · Values may vary.

No additional tips available.