Not too many people today are familiar with rosettes but I remember them well and, when Mama was getting older and could no longer make them, I asked for hers. I remember holding it in my hands, then looking at her hands. Mama always had lovely hands, but now they were worn, thinned and somewhat gnarled with age.
"Remember to dip your rosette iron into the hot oil before dipping it into the batter," she advised. "Just so it releases properly."
Mama focused in on her rosettes and, when they were done, they were light, fluffy, and sugared but not too much. My hope is to pass along the rosette maker so that someone- a granddaughter, grandson or even a great-grandie- will carry on the making of rosettes. We enjoyed these mostly around Christmas time.
- 1 cup milk
- 1 tsp sugar
- 1 tsp salt
- 1 tsp vanilla extract and almond extract
- 2 eggs
- 1 cup flour
Mix together very well until there's no lumps (you may still want to strain) and has the consistency of heavy cream.
STEPS TO FRY
- Heat oil to 350-375. You will want to temp it!
- Dip iron into the oil and let the excess drain off on a towel.
- Dip into batter (do not dip the top!) and place in oil.
- Fry until golden.
- It will self-release (with a little help) when done.
- Let cool and dust with powdered sugar.
NOTE its important to dip and shake off excess so that batter won't stick!