- Vegetable oil
- 1 egg
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- 1 Tablespoon vegetable oil
- 1/2 cup water or milk
- 1/2 cup flour
Heat oil (2 to 3 inches) in a small deep saucepan to 400 degrees.
Beat egg, sugar, and salt in small deep bowl. Beat in 1 Tablespoon oil, water, and flour until smooth.
Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels; dip hot iron into batter just to top edge (don’t go over the top). Fry until golden brown, about 30 seconds. Immediately remove rosette; invert on paper towel to cool. (If rosette is not crip, stir in small amount of water or milk.
Heat iron in oil and tap on paper towel before making each rosette. (If iron is not hot enough, batter will not stick.)
Just before serving, sprinkle with powdered sugar if desired.
18 Rosettes