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Rosettes I

Rosettes I

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Pat Kersteter

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 561 kcal
  • 28%
  • Fat:
  • 59.2 g
  • 91%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet


  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.
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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 beaten too light, blisters or bubbles will form with fat, making patties greasy. If patties are soft & not crisp, they were made to fast, cook alittle slower. If patties do not slip off the mold easily, put back in fryer, the dough is not cooked enough next to the mold.


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, they get soggier if they have sugar on them when stored. - some people prefer sugar, some powdered sugar, others sugar and cinnamon. If you use powdered sugar, use a sifter so it doesn't plop on, but goes on smoothly. - some people sugar the bottoms, other the tops. it does look a bit fancier if you flip them upside down and sugar them that way- (which is not the way it is pictured)- the sugar then catches to the edges and makes for more contrast in the color. I grew up doing it the way it is pictured here, but after you flip, you won't go back because they look so much better. If you are having trouble with rosettes, note the following: Soggy rosette? It should be fairly crisp as soon as it is slightly cool. Your fat may be too cool or you are not frying long enough. Also, make sure you aren't letting it cool on it's back. The oil needs to drain off the edges. Lots of blisters on your rosette? You over beat your eggs. Is the rosette is falling off iron while in in the oil? You aren't putting your iron deep enough into the oil. Add more oil to the fryer or place lower in fryer. But, don't hit the bottom, it will burn the rosette. Can’t get the rosette off the iron? Remove with a knife. You may have dipped it too deep in the batter.


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, made a most delightful cookie!