1 1/4 cup water
1 cup flour
2 1/2 teaspoons sugar
pinch of salt
oil, shortening, or lard for deepfrying
sugar or powdered sugar for dusting on the rosettes
Whisk together the water, egg, flour, sugar, and salt. Refrigerate for about an hour in a covered bowl. After about three-quaters of an hour, prepare the deep fryer with 3 inches of oil or melted shortening/lard. Preheat the oil to 375 degrees F.
Before you start frying the rosette batter, dip the rosette iron into the oil to preheat it and make the iron more slippery. Allow some of the oil to drip off of the iron. This will help it to release the cookie when you starting frying.
Dip the hot iron about two-thirds of the way into the batter. Do not dip it any further than two-thirds of the way or you will not be able to get the cookie off the iron.
Let the hot iron and batter hover over the hot oil for a few seconds. Then, lower it into the hot oil and fry until it is golden brown. When finished, carefully remove the rosette cookie from the iron with a fork and drain it on a paper towel. Repeat.
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