Rosettes

1. 1

   Heat oil to 365F Place rosette iron(s) in the oil and let them heat with the oil.

2. 2

   Sift dry ingredients.

3. 3

   Combine beaten eggs and water, then add liquid slowly to flour mixture, mixing well to prevent lumps.

4. 4

   Batter should be smooth and fairly thin.

5. 5

   When oil and irons are at the correct temperature, take iron out of the oil and give it a light shake or two to get the excess oil drip off.

6. 6

   Dip iron into the batter, making sure the batter does not go over the top edge of the iron.

7. 7

   Place iron in the hot oil and hold it suspended in the oil for a few seconds until the batter begins to hold the shape of the iron.

8. 8

   Lift iron out, leaving the rosette shell to finish cooking in the oil (you may need to use a fork or long chopstick to help ease the iron off the batter shell).

9. 9

   Take the shell out when it turns a golden brown and let drain on paper towels.

10. 10

    Let cool and sprinkle with powdered sugar if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.