Rosettes

By mangia_g2

This is something Mom made when we were growing up. Both Claudine and Joni have a set of the rosette forms.

Ingredients

• 2 eggs
• 2 tsp sugar
• 1 Cup milk
• 1 Cup flour
• 1/2 tsp Salt
• 1 TB lemon extract
• Salad oil (for frying)

Preparation

Step 1

Beat 2 eggs slightly; add 2 tsp sugar; then add 1 cup milk. Sift 1 cup flour and 1/2 tsp salt; stir into egg mixture and beat until smooth (should be like heavy cream.) Add 1 TB lemon extract.
Put about 2 1/2 qts salad oil in a 5 qt deep fryer to fill about 2/3 full. Heat to 400 degrees.
Dip rosette forms into hot oil to heat forms; drain excess oil onto paper towel. Dip heated forms into the batter to not more than 3/4 of their depth. Can dip again until a smooth layer adheres to form. Plunge batter-coated forms into hot oil and cook until bubbling ceases. With fork, ease rosettes off forms and onto paper towels to drain. While still warm, put a dab of jelly in the center of each rosette and sprinkle with powdered sugar.