Rosettes are traditional Scandinavian cookies deep fried in hot oil. They are similar to funnel cakes, although the main difference between the two is that rosettes are created using metal rosette irons to form the batter rather than drizzling it through a funnel into the cooking oil. Rosettes can be dusted with confectioners’ sugar or formed into shells and filled with fruit, mousse or whipped cream.
Rosette irons are often sold in sets that can include several different irons and one interchangeable handle. Some rosette molds are simple shapes such as stars or hearts, while others feature intricate designs. The iron handle attaches to the mold from the top and is used to dip the iron into the rosette batter. The iron is then submerged in hot cooking oil until the batter becomes golden brown.
A large pan is necessary when frying rosettes as the cookies must be completely submerged in the hot oil. A large wok works very well, although a large heavy skillet can also be used.
Pour enough vegetable or canola oil into a heavy saucepan to fill the pan approximately 1 to 1-1/2 inches. Begin heating the oil over medium heat while you prepare the rosette batter. Combine 2 eggs, 1 cup flour, 1 cup milk, 1 tbsp. granulated sugar and 1 tsp. vanilla extract in a medium-sized bowl and beat with an electric mixer. Continue mixing until the batter has a uniform consistency–you may need to scrape the sides of the bowl with a spatula a few times during mixing. The rosette batter will be thinner than cake batter and should pour easily when transferred to a shallow dish or pie plate in preparation of frying.
Frying the Rosettes
Test the oil by sticking the end of a wooden chopstick into the center of the pan; if small bubbles form around the chopstick, the oil is hot enough to begin frying. Dip a rosette iron into the hot oil for approximately three seconds. Remove the iron and immediately dip it into the batter to cover three quarters of the rosette iron. Place the iron back into the hot oil and fry the rosette for 30 to 45 seconds or until the cookie is golden. Lift the iron out and use a fork to push the cookie off the iron onto paper towels. Sift confectioners’ sugar over the rosettes when they have cooled. This recipe makes approximately 60 small rosette cookies.
References and ResourcesThe Ultimate Cookie Book; Better Homes and Gardens;2007
Examples of Rosette Irons