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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 eggs, beaten |
1 1/2 cups milk |
1 1/4 cups all-purpose flour |
1/4 cup wheat germ |
2 tablespoons minced dried onion |
2 tablespoons grated parmesan cheese |
1 tablespoon sugar |
vegetable oil |
additional grated parmesan cheese |
Directions:
1. Combine eggs and milk in a medium mixing bowl; beat well. Combine flour, wheat germ, onion, 2 tablespoons cheese, and sugar in a small mixing bowl; add to egg mixture, beating until well blended.
2. Heat 2 to 3 inches of oil in a small Dutch oven or large skillet to 375°. Dip rosette iron into hot oil; drain off excess oil. Dip hot iron halfway into batter; return to oil, and cook 1 minute or until golden brown. Remove from hot oil. Gently loosen rosette from iron; drain well on paper towels. Sprinkle with additional cheese, and cool completely on a wire rack. Repeat procedure with remaining batter. Serve with soups or stews.
3. Note: Rosettes may be stored in an airtight container.
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