Rosette cookies are a cookie made from very light batter that is deep fried. A rosette iron is used to make them. They are of Norwegian origin, and are made as a Christmas treat. Rosette irons come in many shapes and sizes. The more expensive ones are made from cast iron while the less expensive ones are made from cast aluminum. Mine is aluminum and works very well.
The most important thing with making rosettes is the temperature of the oil. It must be kept between 350-375 degrees. Any cooler and the cookie won't cook quickly and evenly as it should, any hotter and the cookie may burn or stick to the iron. You can use an electric fryer with a thermostat, but I use a cast iron skillet and a thermometer. The picture on the right shows my setup with a cast iron skillet filled half way with vegetable oil and a probe thermometer hanging halfway into the oil to keep tabs on the temperature. If you do it this way, keep your eye on the thermometer. You'll probably have to make slight heat adjustments to keep the temperature within the 365-375 degree range.
Rosette Cookie Batter
- 2 eggs
- 1 TBSP sugar
- small pinch of salt
- 1 cup flour
- 1 cup milk
- 1 tsp vanilla
Pour oil into pan or fryer, making sure to fill no more than half way to allow for expansion of hot oil when food is placed into it. Make sure you have the lid for the pan or fryer close by. There is always a risk of oil catching on fire (although it is minimal if you keep it below 375 degrees) and the best way to douse an oil fire is by placing a lid on it. Safety first!
Make sure rosette iron is clean and dry. After oil comes to temperature. put iron in oil for a minute or two so that it heats up.
Shake off excess oil, and dip iron into batter, but not all the way to the top. Leave a quarter inch or so from the top of the iron, otherwise the batter will cook over the iron and the cookie will be difficult to remove.
Place batter-coated iron into hot oil and cook for about 30 seconds or until brown.
The cookie may slip off the iron when still in the oil. Just remove it with a metal turner. If the cookie doesn't come off the iron in the hot oil, give it a gentle shake and it usually will fall off, or gently remove it by putting a metal turner edge alongside one of the edges of the cookie. Place it on a wire rack with paper towels underneath to drain.
Continue this procedure until all the batter is used up. It may take a few tries to get a perfect cookie, but with practice you'll be cranking them out in good order. Just remember to keep that temperature between 365-375 degrees and you'll be rewarded with some of the lightest, crispiest cookies you've ever eaten! Once the cookies are done, dust them with powdered sugar and enjoy.
