Onion or garlic salt, paprika and other seasonings can be used on the rosettes when a base for creamed chicken, sweetbreads.


  • 2 eggs
  • 1/4 tsp. salt
  • 1 Tbls. sugar
  • 1 tsp vanilla
  • 1 1/4 cups sifted all-purpose flour
  • 1 cup milk


Beat until blended, the eggs, salt sugar, and vanilla.
Stir alternately into egg mixture, the flour and milk. Beat until smooth. If you are using a thin 3/4-inch high rosette mold, the frying fat need be only about 2 1/2 -inches deep. When using taller molds,increase the depth of the fat. Heat the fat to between 325*F. and 350*F. Prepare the iron by dipping first in the hot fat; then dip in the batter, but do not let it run over the top of the iron, for then its difficult to remove the rosette when cooked. Hold the batter coated iron over the fat for a moment before completely immersing for 20 to 35 seconds. Remove the rosette with a fork. Reheat the iron in the deep fat and repeat the process. Drain the rosettes on paper toweling and, if served as a dessert, dust with confectioners sugar.

About Thirty-Six 2 1/2-inch Rosettes

Print this recipe

Submitted 6/13/05.
Source: Joy of Cooking
Submitted By: Eileen Werth