Traditional Fried Rosettes Pastry
Delicate fried rosette pastries are easily made with a simple batter of eggs, sugar, milk, flour, and oil.
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Instructions
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Heat 3 inches of canola oil in a deep fryer or heavy saucepan to 375 F and attach desired rosette shapes to the handle.
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In a medium bowl, whisk sugar with eggs, then add milk and whisk. In a separate bowl, whisk flour with salt, then combine with the egg mixture and beat until smooth. Mix in vanilla; adjust with milk if too thick.
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Thoroughly heat the rosette iron in the hot oil for about 1 minute, then lift, shake off excess oil, and blot. Dip the hot iron into the batter, ensuring it's only to the depth of the form.
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Dip the batter-coated forms into the hot oil. When bubbling stops or rosettes are golden brown, remove the iron, drain excess oil, and use a skewer or tap to release the rosettes onto paper towels to drain open-side down.
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Reheat the iron in oil, blot, and dip in batter. Continue this process until all batter is used. Dust the warm or cool rosettes with confectioners' sugar before serving.