Raspberry Rosettes Recipe
Ingredients
| Egg | 1 | |
| Sugar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Salad oil | 1 Tablespoon | |
| Milk or water | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Sweetened whipped cream | ||
| Fresh or thawed frozen raspberries | ||
Directions
Heat oil or fat (3 to 4 inches) in small deep saucepan to 400°.
Beat egg, sugar and salt in small deep bowl.
Beat in oil, water and flour until smooth.
Heat rosette iron by placing in hot oil 1 minute.
Tap excess oil from iron; dip hot iron in batter just to top edge (be careful not to go over the top).
Fry until golden brown, about 1/2 minute.
Immediately remove rosette (use a fork if necessary); invert on paper towel to cool.
Heat iron in hot oil before making each rosette.
Just before serving, top rosettes with whipped cream and raspberries.
Beat egg, sugar and salt in small deep bowl.
Beat in oil, water and flour until smooth.
Heat rosette iron by placing in hot oil 1 minute.
Tap excess oil from iron; dip hot iron in batter just to top edge (be careful not to go over the top).
Fry until golden brown, about 1/2 minute.
Immediately remove rosette (use a fork if necessary); invert on paper towel to cool.
Heat iron in hot oil before making each rosette.
Just before serving, top rosettes with whipped cream and raspberries.
Chef
