Ingredients
- 3 eggs beaten
- 1 1/2 t. sugar
- 1/4 t. salt
- 1 1/2 cups of flour
- 1 cup of milk
- 2 T. butter melted
- 1 T. lemon juice
- vegetable oil
- 1/2 cup of Parmesan cheese
- 1/2 t. garlic salt
Preparation
Step 1
Combine first 3 ingredients, beating well at low speed of an electric mixer. Add flour, milk, butter, and lemon juice, beating until smooth. Chill @ least 1 hour.
Pour oil to the depth of 3” into a dutch oven; heat to 375. Heat rosette iron by dipping into hot oil 1 min. drain excess oil from iron and dip iron into batter, being careful not to coat the top of the iron with the batter. Immediately dip iron into the hot oil; fry rosette for 30 sec. or until golden.
Remove from hot oil; carefully remove the rosette from the iron with a fork. Drain upside down on a paper towel.
Combine parmesan cheese and garlic salt in a large zip lock bag. Place several rosettes in bag; shake gently. Let cool completely before storing in an airtight container.