Servings: 4Prep: 20 minsCook: 20-35 seconds
Author: Grandma Thompson
Classic family recipe
Beat eggs slightly with sugar and salt.
Add milk and flour and beat with a fork until smooth.
Heat Rosette iron in hot grease before dipping in batter. *DO NOT let batter come up over the edge of the iron*.
Return to hot grease, thoroughly cover the Rosette iron with same for 20 seconds and not more than 35 seconds.
Use fork to pick the rosette off the iron when done.
Drain on paper towel or brown paper.
* If batter wants to slip off the Rosette iron, the iron it too hot.
* If rosettes slip off iron into grease, you do not have it deep enough into the grease.
* If rosette mixture gets too thick, add a little milk.
* Temperature of grease would be about the same temperature you would use for French fries.
A Rosette Iron is a specialized culinary tool used to create delicate, crispy, deep-fried pastry shells. It consists of an intricately shaped metal mold (traditionally iron, but now mostly lightweight cast aluminum) attached to a long, heat-proof handle.