Rosettes I

Rosettes I

60

"Cook this on a rosette iron, then sprinkle with sugar."

Ingredients

1 h 45 m servings 561 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 561 kcal
  • 28%
  • Fat:
  • 59.2 g
  • 91%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
  2. Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
  3. Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
  4. Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
  5. Reheat iron 1 minute; make next rosette.
  6. Sprinkle rosettes with confectioners' sugar.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews

60
  1. 76 Ratings

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I have the exact recipe for the rosettes given to me by my grandmother. I would like to add a few suggestions: If not all covered in hot lard or oil, patties will drop off mold. If eggs are beat...

I teach Norwegian cooking classes, so I thought I would add a few tips: flavoring: - you can substitute lemon extract for the vanilla Sugaring: - do not add sugar until you are ready to serve,...

Great recipe - tried it this past weekend. A bit bored with powdered sugar and found that I could Dip the cookies edges into melted chocolate then dipped into a plate of crushed macadamia nuts,...

I have to say with this recipe this was the closest I got to my mothers Rosettes which were the best! I did have a little trouble with the batter falling off the iorn, called my mother and immed...

These were so delicious!!!! We did turn down the temperature on the oil to 365 instead, and we also didn't have to reheat the iron. That made the process go a lot faster. Please note, this is ...

You can also dredge them(fronts and backs) in plain white sugar (with or without a little red decorating sugar added)...a few seconds after you allow them to drain on a paper towel. Another hin...

The recipe is fine, but it makes WAY more than 30! I stupidly doubled it and had more than 100 when I gave up and dumped the remaining batter. Don't double unless you have all day!

The flavor of these rosettes is just what I remember growing up... Here are some of my notes, based on my experience making this particular recipe: 1. 375 degrees is WAY too hot!!! The rosette...

Just the right amount of sweetness. Another suggestion of you like them a little crispier...chill the batter in fridge for a couple hours. My next door neighbor has been making these every Chris...