Not too many people today are familiar with rosettes, but I remember them well. 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 on her rosettes and, when they were done, they were light, fluffy, and sugared but not too much. I hope 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 very well until there are 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!