Parmesan Rosettes

1. 1

   Combine eggs and milk in a medium mixing bowl; beat well. Combine flour, wheat germ, onion, 2 tablespoons cheese, and sugar in a small mixing bowl; add to egg mixture, beating until well blended.

2. 2

   Heat 2 to 3 inches of oil in a small Dutch oven or large skillet to 375u00b0. Dip rosette iron into hot oil; drain off excess oil. Dip hot iron halfway into batter; return to oil, and cook 1 minute or until golden brown. Remove from hot oil. Gently loosen rosette from iron; drain well on paper towels. Sprinkle with additional cheese, and cool completely on a wire rack. Repeat procedure with remaining batter. Serve with soups or stews.

3. 3

   Note: Rosettes may be stored in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.