Rosettes are of Scandinavian origin but they were also well known in Germany going back over 100 years ago. Most vintage sets in the United States were made in the 50's. You can buy them pretty cheap on Ebay....the older the set the better! This is my collection below.
Rosettes are a type of fritter or cookie. When fried they are very light and crispy. They are actually a fried dough. You make the batter and it almost looks like pancake mix. Then you sprinkle on the Powdered Sugar and they are just lovely. They are called Rosettes because the earliest irons were made in the shape of a rose. In later years, many other shapes took form. The reason why I used my heart shaped iron is because I cannot find my rose one. I have a pretty nice inventory but I miss the rose one. As you see in the picture, I also have little cup ones. These you fry and then you can fill them up with lets say Strawberries and Whipped Cream and they are so delicious. They will keep for about 3 days without refrigeration and remain just as crispy as the day you made them.
One Christmas I made up a batch of Chocolate Cannoli Cream Rosettes by making little sandwiches out of them. See how pretty the rose ones are? I put chocolate chips in the food processor and made a fine powder out of them and them added a couple of tablespoons to the cannoli cream. They were delicious!
Anyhow, here's the RECIPE:
1 tablespoon white sugar
1 cup sifted all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Vegetable oil for frying
Sifted confectioners' sugar
Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth. Next, heat up your oil. You want it nice and hot.
Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes. You want the first one to sit in there to get the iron used to the oil.
Drain excess oil from iron by blotting it on a paper towel.
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. Shake the iron in the oil to remove it. Then turn it over for about 15 seconds and remove. Drain on a paper towel.
Reheat iron for 30 seconds, blot on paper towel and dip into batter again and keep going until you use all the batter or you just get too tired.
Sprinkle rosettes with confectioners' sugar. I find it so relaxing making Rosettes. The only part I hate is the oily cleanup. But believe me....the taste is worth it!
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