Fried pastries known as rosettes are common around the world. In Poland, Russia, and Ukraine, they are known as rozetki, rozetták in Hungary, rozety in the Czech Republic and Slovakia, rozete in Croatia, Romania, Serbia and Slovenia, and rozetės in Lithuania. These delicate pastries are made by dipping a rosette iron into a thin batter, dunked into hot oil until golden brown, and then dusted with confectioners' sugar. They are far easier to make than they seem, even if a little time consuming. It goes quickly, however, so just have patience. And, as always, when working with hot oil, keep the little ones away and have a plan in the event of a grease fire. Don't ever leave the stove and always keep your eyes on the hot oil.
- 2 large eggs (slightly beaten)
- 2 teaspoons sugar
- 1 cup milk
- 1/4 teaspoon salt
- 1 cup flour (all-purpose)
- 1 tablespoon vanilla extract
- 4 cups canola (for frying)
Place 3 inches of canola oil in a deep fryer or deep, heavy-bottomed saucepan, and heat to 375 degrees, using a candy/frying thermometer clipped to the pot. Attach the desired rosette shapes to your handle (some handles can accommodate two rosette shapes).
While oil is heating, prepare the batter. In a medium bowl, add sugar to eggs and whisk to combine. Add milk and whisk to combine. Measure the flour correctly and whisk together with the salt. Transfer to the bowl with eggs and milk and beat until smooth. Add the vanilla and mix again. The consistency should be that of heavy cream. If it is too thick, add a little milk. If the batter is too thick, the rosettes will not be crisp.
When ready to fry, immerse the rosette iron with attached shape(s) into the hot oil until thoroughly heated (1 minute or so). Lift iron out, shaking off excess fat and blotting onto a paper towel. Dip into prepared batter only to the depth of the form, not over the top as the excess batter will have to be scraped off after frying in order to take the rosette off the form.
Dip forms into the hot oil. When foamy bubbling stops and/or rosettes are a golden brown, lift iron out of oil, allowing excess oil to drain off back into the fryer or saucepan. Remove the rosettes using a skewer to push them off or tap the back side of the rosette forms with a wooden spoon. Drain rosettes open side down on paper towels so excess oil will run out.
Dip the rosette iron into the hot fat, blot lightly on paper towels and then dip into batter. Continue in this manner until all the batter is used up. Dust the rosettes with confectioners sugar while still warm or when cool, or just before serving.
If iron or oil is not the correct temperature, either too hot or too cold, the batter will not adhere to the forms. If the rosettes are not crisp, the batter is too thick and should be diluted with milk. Well-drained and cool rosettes can be stored in an airtight container. If they become soggy, re-crisp them on a cookie sheet in a 350-degree oven for a few minutes.