Rosettes

Yield: 36 Servings

Measure Ingredient
2 Eggs
1 teaspoon Sugar
1 cup Milk
1 cup Flour

Beat eggs. Add sugar. Add milk and flour alternately. Heat iron in oil preheated to about 350F. Dip heated iron up to ¾ depth of iron in batter. Quickly immerse in oil. Rosette will release from iron.

Turn over. Remove when delicately browned. Drain on paper towel. Dip in granulated sugar.

Hints: May need to add more flour if batter slips off iron. Make sure iron is sufficiently hot.

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