Rosettes
Delicate, snowflake-patterned fried cookies made by dipping a metal iron into thin batter and frying it until crisp, then dusting with powdered sugar. They're a beloved Scandinavian Christmas treat across North Dakota.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 24
- Difficulty
- Medium
- Calories
- 70 kcal
Equipment
- •Rosette iron
- •Deep pot or fryer
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 70 kcal
- fat
- 4
- carbs
- 8
- protein
- 1
- calories
- 70
Instructions
- 1
Whisk the eggs, sugar, and milk together in a bowl.
- 2
Whisk in the flour and salt until smooth and thin. Stir in the vanilla.
- 3
Heat oil to 375°F in a deep pot. Warm the rosette iron in the oil for about 1 minute.
- 4
Shake extra oil off the hot iron. Dip it into the batter, leaving the top edge bare.
- 5
Lower the coated iron into the hot oil. Fry until golden, about 30-45 seconds.
- 6
Gently push the rosette off the iron with a fork. Fry it loose until crisp.
- 7
Drain the rosettes on paper towels.
- 8
Repeat with the remaining batter. Reheat the iron in the oil between each one.
- 9
Dust the cooled rosettes generously with powdered sugar before serving.
Chef's tips
Warm the iron in the oil before dipping. Let extra batter drip off so the thin shell slides off cleanly.
Storage
Store in an airtight tin at room temperature up to 1 week.
Reheating
Not reheated; served at room temperature.
Common mistakes to avoid
- •Making the batter too thick, which stops crisp lace patterns from forming
- •Using oil that is not hot enough, making rosettes greasy and pale
Serving suggestions
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