Directions: |
Directions:Beat eggs slightly with sugar and salt. Add milk and flour and beat until smooth. Heat rosette iron in vegetable shortening to 370ºF. for the first rosette, wipe excess fat from iron with paper towels and dip into batter, but do not allow batter to come up over the top of the iron. Return iron to hot shortening and immerse. Fry for about 20 seconds or until color desired.
When removing iron from fat, turn it over to drain. Jolt rosette off iron and repeat. If rosette falls off iron in hot fat, you do not have enough flour in batter. If rosette is thick, you have too much flour and need to thin a bit with milk.
When you are finished cooking rosettes, place them on paper towels on a cookie sheet with towels between each layer. Put in oven at 300º F. Turn off heat. Allow to cool. This will remove excess fat from rosettes and improve them.
They may be dusted with powdered sugar before serving. |
Personal
Notes: |
Personal
Notes: What would a recipe book with other Norwegian recipes be without rosettes? It just wouldn't be right! In Norway rosettes are sometimes stacked three high with whipped cream between them and then topped with fruit. YUM!!!
This is the equipment that I use when I am making something that is Scandinavian. I see I forgot my bundt pan, but I do have a Nordic bundt pan, also. Whenever the subject of rosette making comes up my mom fondly remembers when Eric's dad, Bruce was at their house one time when she was making these and he stood there leaning against the cupboard door eating them almost as fast as she could make them. Every time he'd move he'd bump his head on the cupboard. I figure he did it to get another Rosette because mom felt sorry for him for bumping his head on the cupboard door. HA!
Jackie
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This recipe for Rosettes is from