Rosettes
-
2 eggs, beaten
-
1/4 tsp. salt
-
1/2 tsp. ground cardamom
-
1 tbsp. sugar
-
1 cup all-purpose flour
-
1 cup milk
-
2 tbsp. butter, melted
-
Peanut oil for frying
Garnish:
-
Confectioners’ sugar
Beat the eggs, salt, cardamom, and sugar together in a mixing bowl. Beat the flour and milk alternately into the mixture. Stir in the melted butter.
To make rosettes, heat the peanut oil to 375 degrees (1 ½ inches of oil in an electric frying pan works great for this). Dip a rosette iron into the hot oil, then into the batter. Do not let the batter run over the top of the iron as this may make it difficult for the rosette to release. Immerse the batter-coated iron in the hot oil until the rosette comes out free. Fry for 20 to 25 seconds. Remove the rosette to drain on paper towels. Reheat the iron in the oil and repeat the process. Dust with confectioners’ sugar.