Crispy Rosette Cookies
Crispy Rosette Cookies
Ingredients
For the Rosette Batter
- 2 cups milk
- 2 eggs
- 1 cup all-purpose flour
- 1/4 cup melted butter
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For Frying
- 4 cups vegetable oil, for deep frying
For the Cinnamon-Sugar Coating
- 2 tablespoons ground cinnamon
- 1/2 cup granulated sugar
Instructions
- 1
Prepare the rosette irons: Submerge two rosette irons (one flower-shaped, one Christmas tree-shaped) in a pot of boiling water for 5 minutes to clean and preheat them. Carefully remove the irons from the water and place them on a clean towel to dry and cool slightly.
⏱️ 7 min
- 2
Prepare the batter: In a blender, combine the milk, eggs, all-purpose flour, melted butter, salt, 1 teaspoon of ground cinnamon, 2 tablespoons of granulated sugar, and vanilla extract. Blend until the mixture is smooth and light brown. Pour the batter into a shallow bowl, wide enough to dip the rosette irons.
⏱️ 5 min
- 3
Prepare the cinnamon-sugar coating: In a separate shallow bowl, combine 2 tablespoons of ground cinnamon and 1/2 cup of granulated sugar. Mix thoroughly with a spatula until well combined.
⏱️ 3 min
- 4
Heat the oil: Pour vegetable oil into a large, white non-stick pan to a depth suitable for deep-frying (about 2-3 inches). Heat the oil over medium-high heat to 375°F.
⏱️ 5 min•🌡️ 375
- 5
Preheat the rosette irons in oil: Once the oil is hot, carefully place the dry rosette irons into the hot oil for 1-2 minutes to preheat them. This is crucial for the batter to adhere properly.
⏱️ 2 min
- 6
Fry the rosettes: Remove one hot rosette iron from the oil, allowing excess oil to drip off. Immediately dip the hot iron into the prepared batter, ensuring not to submerge the entire top of the mold so the batter clings to the sides and bottom. Quickly return the batter-coated iron to the hot oil. The batter will sizzle and cook.
⏱️ 1 min
- 7
Release and cook: As the batter fries and turns golden brown (about 30-60 seconds), it will crisp up and naturally release from the mold. Gently shake the rosette off the mold using the handle or a tool. Continue frying the rosette until it is golden brown on all sides. Repeat with the remaining batter and the other rosette iron, alternating as needed to keep the irons hot.
⏱️ 10 min
- 8
Coat the rosettes: Using tongs, carefully remove the hot, freshly fried rosette from the oil and immediately place it into the bowl of cinnamon-sugar coating. Toss and press the rosette into the mixture, ensuring it is thoroughly coated on all sides. Transfer the coated rosette to a wire rack to cool slightly. Repeat for all remaining rosettes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rosette Cookies
Ingredients
For the Rosette Batter
- 2 cups milk
- 2 eggs
- 1 cup all-purpose flour
- 1/4 cup melted butter
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For Frying
- 4 cups vegetable oil, for deep frying
For the Cinnamon-Sugar Coating
- 2 tablespoons ground cinnamon
- 1/2 cup granulated sugar
Instructions
- 1
Prepare the rosette irons: Submerge two rosette irons (one flower-shaped, one Christmas tree-shaped) in a pot of boiling water for 5 minutes to clean and preheat them. Carefully remove the irons from the water and place them on a clean towel to dry and cool slightly.
⏱️ 7 min - 2
Prepare the batter: In a blender, combine the milk, eggs, all-purpose flour, melted butter, salt, 1 teaspoon of ground cinnamon, 2 tablespoons of granulated sugar, and vanilla extract. Blend until the mixture is smooth and light brown. Pour the batter into a shallow bowl, wide enough to dip the rosette irons.
⏱️ 5 min - 3
Prepare the cinnamon-sugar coating: In a separate shallow bowl, combine 2 tablespoons of ground cinnamon and 1/2 cup of granulated sugar. Mix thoroughly with a spatula until well combined.
⏱️ 3 min - 4
Heat the oil: Pour vegetable oil into a large, white non-stick pan to a depth suitable for deep-frying (about 2-3 inches). Heat the oil over medium-high heat to 375°F.
⏱️ 5 min•🌡️ 375 - 5
Preheat the rosette irons in oil: Once the oil is hot, carefully place the dry rosette irons into the hot oil for 1-2 minutes to preheat them. This is crucial for the batter to adhere properly.
⏱️ 2 min - 6
Fry the rosettes: Remove one hot rosette iron from the oil, allowing excess oil to drip off. Immediately dip the hot iron into the prepared batter, ensuring not to submerge the entire top of the mold so the batter clings to the sides and bottom. Quickly return the batter-coated iron to the hot oil. The batter will sizzle and cook.
⏱️ 1 min - 7
Release and cook: As the batter fries and turns golden brown (about 30-60 seconds), it will crisp up and naturally release from the mold. Gently shake the rosette off the mold using the handle or a tool. Continue frying the rosette until it is golden brown on all sides. Repeat with the remaining batter and the other rosette iron, alternating as needed to keep the irons hot.
⏱️ 10 min - 8
Coat the rosettes: Using tongs, carefully remove the hot, freshly fried rosette from the oil and immediately place it into the bowl of cinnamon-sugar coating. Toss and press the rosette into the mixture, ensuring it is thoroughly coated on all sides. Transfer the coated rosette to a wire rack to cool slightly. Repeat for all remaining rosettes.
⏱️ 5 min