Rosettes
Trying this Rosettes recipe will not disappoint. So give it a try.
Trying this Rosettes recipe will not disappoint. So give it a try.
- Carbohydrate 17.9038107225279 g
- Cholesterol 1.12666666734295 mg
- Fat 1.02190069466424 g
- Fiber 0.201747225782606 g
- Protein 1.29936816688443 g
- Saturated Fat 0.252385500899737 g
- Serving Size 1 1 Serving (36g)
- Sodium 12.0491777804829 mg
- Sugar 17.7020634967453 g
- Trans Fat 0.0653784924291744 g
- Calories 86 calories
Step-by-step
- Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
- Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
- 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).
- 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.
- Reheat iron 1 minute; make next rosette.
- Sprinkle rosettes with confectioners' sugar.
Have you ever had a rosette? They're a delicious, crispy, fried pastry that's perfect for any occasion, whether you're having a party or just want a sweet treat. They're easy to make, and they're sure to be a hit with everyone who tries them. So what are you waiting for? Give this recipe a try today!
Rosettes are a traditional Norwegian cookie that is made from a thin batter that is fried in hot oil. The batter is made from flour, sugar, eggs, milk, and spices. The batter is then poured into a rosette iron, which is a special tool that creates the intricate design of the cookie. The rosette iron is then dipped into hot oil, and the batter is cooked until it is golden brown. The rosette is then removed from the iron and sprinkled with sugar.
Rosettes are a delicious and festive treat that is perfect for any occasion. They are a great way to use up leftover batter, and they are a fun and easy way to make a special dessert. So next time you're looking for a sweet treat, give rosettes a try! You won't be disappointed.
