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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Dipping the edges of these traditional favorites in icing defines their lacy pattern, says field editor Iola Egle of McCook, Nebraska. Ingredients:
2 eggs |
2 teaspoons sugar |
1 cup 2% milk |
3 teaspoons vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
oil for deep-fat frying |
icing: |
2 cups confectioners' sugar |
1 teaspoon vanilla extract |
1 to 3 tablespoons water |
Directions:
1. In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth.
2. Heat 2-1/2 in. of oil to 375° in a deep-fat fryer or electric skillet. Place rosette iron in hot oil, then dip in batter, three-fourths up the sides of iron (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron.
3. Fry rosettes 1-2 minutes on each side or until golden brown. Remove to paper towel-lined wire racks. Repeat with remaining batter.
4. For icing, combine the confectioners' sugar, vanilla and enough water to achieve a dipping consistency. Dip edges of rosettes into icing; let dry on wire racks. Yield: about 5 dozen.
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