Rosettes

Recipe View Gather all ingredients. (5 minutes)

Recipe View In a large bowl, whisk together the eggs, sugar, and salt until well combined. Gradually add the sifted flour, alternating with the milk, and the vanilla extract. Whisk until the batter is smooth and free of lumps. (10 minutes)

Recipe View In a large, deep skillet or pot, heat vegetable oil to 375 degrees F (190 degrees C). Ensure there is enough oil to fully submerge the rosette iron. Place a wire rack lined with paper towels nearby for draining the cooked rosettes. (10 minutes)

Recipe View Place the rosette iron into the hot oil to heat up for about 2 minutes. This ensures the batter adheres properly. Lift the hot iron and allow any excess oil to drip back into the skillet. (2 minutes)

Recipe View Dip the heated iron into the batter, being careful to only submerge it to about 1/4 inch from the top edge. Avoid getting batter over the top of the iron. (1 minute)

Recipe View Immediately transfer the batter-coated iron into the hot oil and fry for approximately 30 seconds to 1 minute, or until the rosette is golden brown and crisp. (1 minute)

Recipe View Carefully lift the iron out of the oil and hold it upside down to drain any excess oil. Use a fork to gently push the rosette off the iron and onto the prepared wire rack to cool. (1 minute)

Recipe View Reheat the rosette iron in the hot oil for about 1 minute before dipping it into the batter again to cook the remaining rosettes. (1 minute)

Recipe View Once all the rosettes are fried and slightly cooled, dust generously with confectioners' sugar. Serve immediately and enjoy! (5 minutes)