You may also like
Ingredients
- 2 eggs + 1 yolk
- 1/3 c. sugar
- 1 c. flour
- 2/3 c. heavy cream
- pinch of salt
Method
- Beat eggs and cream together; add sugar and flour and stir until smooth.
- Cover and let stand for 2 hours.
- Put the Rosette iron in the deep fat while both are still cold; heat to 375°. Remove iron while it is still very hot; dip it into the batter. Hold the batter-coated iron above the batter for just a moment before returning it to the hot fat; this will prevent the Rosette from slipping off the iron as it cooks.
- Fry to a golden brown; remove from the fat and slip off the Rosette from the iron.
- Drain on paper towel.
- Heat the iron again before dipping it into the batter.
- After they are slightly cool, sprinkle with powdered sugar.
