Rosettes II Recipe -
Rosettes II Recipe

Rosettes II

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"I discovered this recipe when I was stationed in Japan. The irons come in all different shapes, such as stars, butterflies, hearts, etc."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Mix all the ingredients, except the flour, to blend. Add the flour a little at a time, and beat until smooth.
  2. Deep-fry in hot oil, about 375 degrees F (190 degrees C). (Fry-Daddy works well). Heat the iron for about 10 seconds in the oil, then dip in batter. Place the iron in oil so it is just level with the top of the batter (If you put it in deeper, the batter will not come off the iron). Remove rosette from oil when lightly browned (it only takes seconds). Drain on paper towel. Sprinkle with confectioner's sugar. NOTE: If you chill the batter for a while, the rosettes come out thinner and crispier, but it isn't required.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Nov 19, 2007

Amy, your review is dated a couple of years back, but the rating is not correct. In fact the recipe was wonderful if you have patience. My grandmother years ago gave me the recipe (she made the best ever), I have unfortunately misplaced it (ok lost it), I knew the ingredients, but not sure of the amounts to use. I used this recipe. They were almost like Grandma’s. A little hint to the next person who tries these for the 1st time. Make sure your iron is hot before you place it in the batter, however it cannot be to hot (yes some trials and errors will occur) if it starts to fry the batter in your dish your iron is too hot. Make sure you do not get the batter on top of the iron (that is very important), I also find that if you tap the iron a couple of time once the batter starts to fry you can knock off the rosette off of the iron , then can use tongs to pick them up and put them on the paper towel. So as far as the recipe goes, it is a very good one.

Dec 13, 2009

I am so happy to be able to come back and update my review. I tried this recipe years ago and had disastrous results. It's taken me this long to work up the nerve to try again. Before preparing these, I studied up on how to make them like a student preparing for a final. I used an electric skillet to be sure the oil was the right temp, and heated the iron up with the pan. As soon as I dipped the iron, I shook it up and down (not side to side) and this released the perfectly formed cookie into the oil. Your oil cannot be too hot, or too cold. Your iron needs to be hot, make sure to keep it in the oil for a bit, mine always sizzled when I dipped it into the batter again. Be sure to coat only the bottom and sides of the iron, not the top. And be patient, this takes awhile. I am soo happy to have made rosettes, now I know that I can bake ANYTHING!


4 Ratings

Feb 22, 2008

This is a very good recipe. I omitted the butter and added 1 teaspoon of vanilla flavoring. You can add the flavoring of your choice including anise,cinnamon or what suits you. Remember,like another reviewer said,make sure your iron is hot-but not too hot and most of all have patience. Also try making and refrigerating the batter a few hours before you intend to use it so the bubbles can escape. Last note-I get 30 from this recipe.

Dec 11, 2007

Hi, Amy. I'm a new member of this site. In case you are still looking for a rosette iron, I want to mention that you can find them at Sur la Table cooking store in Chicago or online at This recipe is great! John


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  • Calories
  • 73 kcal
  • 4%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 55 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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