Rosettes
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
46
Sourness
40
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
Directions:
1
Pour milk into a small bowl and add the seeds scraped from the vanilla bean
2
Whisk to combine
3
In a bowl, combine the sugar, salt, cardamom and flour
4
Add the eggs, alternating with the milk
5
Whisk until smooth and thick
6
Let the batter stand for at least 30 minutes or refrigerate overnight
7
Heat the oil in a 4-quart saucepan over medium high heat until a deep frying thermometer registers 375 degrees F
8
Attach the rosette iron to its handle
9
Carefully dip the iron into the oil for 2 to 3 minutes
10
Blot with paper towel
11
Always reheat the rosette iron before dipping into the batter
12
Dip the hot iron into the batter up to the top edge
13
Do not allow the batter to coat the top of the iron
14
Submerge the iron in the hot oil and cook the rosette until lightly browned
15
Remove from the oil and gently remove the rosette from the iron, using a fork if necessary
16
If rosette pops out of the iron and falls into the oil, use tongs to retrieve it
17
Drain rosettes on paper towels
18
Sprinkle the rosettes with the confectioners' sugar before serving