Posted By: Staff
Yields 3 Dozen 2 Eggs 1/4 Teaspoon of salt 1 Tablespoon of ground cardamom 1 Tablespoon sugar 1 Cup milk 1 Cup of all-purpose flour 2 Tablespoons of butter Vegetable oil Confectioner’s sugar
Beat the eggs, salt, cardamom, and sugar together in a large bowl. Beat the flour and milk alternately into the mixture. Melt the butter and stir it into the mixture. Fill a pan with about 1 1/2 inches of vegetable oil and heat it to 375°. Dip a rosette iron into the hot oil and then into the batter, being careful to only cover the bottom of the rosette iron. Put the batter covered rosette back into the hot oil until the rosette fries and falls free (20 -25 seconds). Remove the rosette and drain on paper towels. Dust the rosettes with confectioner’s sugar.