ROSETTES
A SCANDINAVIAN DELICACY
1 egg
1 TBS sugar
1/2 C. all-purpose flour
1/2 C. milk
1 tsp. vanilla
Shortening (such as Crisco) or cooking oil (such as canola or peanut) for deep-fat frying
Powdered sugar
In medium bowl, stir together the egg and sugar. Add the flour, milk and vanilla. Beat with rotary beater until smooth.
Heat oil in a large pot or deep fat fryer. Place rosette iron in deep hot oil (375 deg.) for 30 seconds. Remove iron from oil and drain onto paper towels.
Dip the hot iron onto batter (batter should extend 3/4 of the way up the side of iron, but not cover it). Submerge battered iron into hot oil and cook for 1 min. until the formed rosette drops off mold and continues to cook on its own and expands slightly. While it is browning on its own, re-dip the iron in batter and repeat. When rosette is lightly browned on one side, use tongs to carefully flip to other side to finish browning.
Remove golden brown rosettes from oil with tongs and let drain on a rack set over paper towels with hollow side down so all oil is draiined off and rosettes are not sitting directly on the oily towels. Rosettes will reabsorb oil if left sitting directly on towels.
Cool rosettes and sift powdered sugar over them. Makes about 25.