Grandma DuChateau's Rosettes
Makes about 3 dozen
Ingredients
-- 1 cup milk
-- 2 eggs
-- 1 1/4 cups flour
-- 1 tbsp lemon extract (not juice)
-- vegetable oil, for deep frying
-- 1 tbsp sugar
-- powdered sugar or cinnamon sugar, for dusting
-- 1/4 tsp salt
Instructions
Blend the eggs, salt, sugar, and lemon extract. Then alternately stir flour and milk into the egg mixture and beat until smooth (it should look like heavy cream). Heat about 2 1/2 inches of vegetable oil in a large heavy pan or dutch oven. The temperature should be maintained at about 325 to 350°F. Dip a rosette iron into oil, then into the batter. Hold the batter-coated iron over the oil a moment, then immerse it into the oil. Remove the rosette from the iron with a fork, and fry until light golden brown. Drain cooked rosettes on paper towels; dust with powdered sugar or cinnamon sugar.
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