Rosettes

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 2 eggs
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1 cup milk
• 1 cup flour
• 1 tablespoon lemon extract
• oil, for frying
• confectioners' sugar, for coating

Recipe

• 1 add sugar to slightly beaten eggs, then add milk.
• 2 sift flour before measuring, then together with salt.
• 3 stir into first mixture until batter is smooth and about the consistency of heavy cream.
• 4 add flavoring.
• 5 heat fat or oil to 370°f in a deep kettle.
• 6 if you do not have a thermometer, put a small piece of bread into fat and count to sixty.
• 7 bread should brown.
• 8 dip your iron into hot fat to heat it and drain excess fat on absorbent paper.
• 9 dip heated iron into batter to about 3/4 its height.
• 10 if iron is properly heated and drained the batter will coat the iron.
• 11 if batter does not adhere the iron is too cool or greasy.
• 12 plunge batter-coated iron quickly into the hot fat and cook from two to three minutes or until active bubbling ceases.
• 13 invert iron over fat to drain fat off, then remove rosette from iron onto absorbent paper, inverting rosette to drain completely.
• 14 your rosette should be crisp as soon as it is slightly cool.
• 15 if it is not, your fat may be too cool.
• 16 if rosette does not drop off form easily, rap the form sharply with a knife handle to jar it loose.
• 17 while still warm, sprinkle with confectioners sugar.
• 18 crevices may also be filled with raspberry jam (or your favorite) prior to coating with the sugar.