Ingredients
- 2 eggs, slightly beaten
- 2 tsp sugar
- 1 cup milk
- 1 cup sifted flour
- 1/4 tsp salt
- 1 Tbsp lemon extract
Preparation
Step 1
Add sugar to eggs, then add milk. Sift flour with salt. Stir into egg mixture and beat until smooth (about consistency of heavy cream). Add flavoring. Fry and cool as directed.
To Fry: Place approximately 2” of oil in deep fryer or saucepan. Heat to 375 degrees. Immerse prepared iron in hot oil until thoroughly heated. Lift iron out and shake off excess oil (or blot on paper toweling). Dip iron into batter only to the depth of the molds. Avoid getting batter on top of molds. Immerse molds into hot oil, covering completely. When foamy bubbling stops, or rosettes are a delicate brown, lift iron out, allowing excess oil to drip back into fryer. To remove rosette, gently tap on top of mold with a wooden spoon.
Cool, with the more open side down, on rack or paper toweling. Before making additional rosettes, reheat iron as necessary. (Iron must be hot!) When cool, or before serving, sprinkle with confectioners sugar, granulated sugar, or cinnamon-sugar combination.
TO PREPARE IRON AND MOLDS:
Metal rods should be 3” apart. After using, unthread carefully, wash and store.
OVER
For crispier cookies, refrigerate batter, covered, at least 2 hours before using.
If excess batter adheres to top of mold, fry as usual, then gently remove excess with knife for easier release.
If batter will not adhere to molds, oil may be either too hot or too cold. Check with thermometer and adjust accordingly.
If first cookies are not crisp, thin batter with a little milk.
In place of lemon extract, flavor with vanilla, brandy or rum extract. For hors d’oeuvres or soup accompaniment, substitute garlic or onion powder; sprinkle with cheese if desired.
To store, layer cooled cookies no more than 3 deep in airtight container. May be frozen. No need to defrost before serving. If needed, recrisp in 300 degree oven 3 to 5 minutes.
USE FARBERWARE ELECTRIC POT. SET CONTROL TGO JUST PAST 350 DEGREES.