ROSETTES - A FAMILY LEGACY
This post is extra special to me because I not only used my Grandmother Lillian's recipe, but I also used my Great-Grandmother Dora Jacobson's (Lillian's mother) rosette irons that were passed to my mother Connie and then to me. In speaking with my mother, she isn't sure if they were originally owned by Dora or by Dora's mother (my Great-Great Grandmother). They are at least 50+ years old and when purchased they cost $1.25 which is shown in the photo below since I still have the original box. <3
1/4 t salt
1 c flour sifted
1 t sugar
1 c milk
1 qt Cooking Oil (Canola, Safflower, Corn, or Peanut)
Powdered Sugar for Serving
Electric Frying Pan, Heavy Skillet, Medium Pot, or Deep Fryer
Rosette Iron(s) with Handle
Deep Frying Thermometer (optional)
Mixing Bowl and Whisk
Cookie Drying Rack
1 hour which includes 30 min cool time before cooking
Beat eggs, sugar, and salt slightly with wire whisk. Add milk and flour and beat until smooth and let cool, covered in refrigerator for 30 minutes before using.
While mixture is cooling, prep a cookie drying rack with paper towels underneath to catch any oil drips. Also prepare a cooking station with tongs and more paper towels to blot irons near the stove or fryer as rosettes cook very quickly in the oil.
Add oil to skillet or fryer to a depth that allows your deepest rosette iron to be completely submerged. Preheat oil to 365°F and submerge an iron in hot oil for 1 minute. This allows the iron to heat to oil temperature which increases ease for rosette to drop off while cooking.
Blot the iron slightly on paper towels.
Dip heated iron into prepared batter being careful not to let the batter run over the top. I dip the iron in and out of the batter 3 times to get a thicker coverage.
Submerge battered iron into hot oil and cook for approximately 1 minute. This is where the temperature of the oil is important as it can vary the cook time tremendously.
The rosette will expand and brown slightly and begin to fall off the iron. If a section is stuck, use a fork to help slip off the iron.
Once the rosette is off the iron, flip and let cook just a few seconds longer then use the tongs to remove from the oil.
Place the rosette with hallow side down so excess oil can drip off while cooling.
The typical way to serve rosettes are to dust the tops with powdered sugar or cinnamon and sugar while still warm, but there are many options you can pick from.
There are iron shapes available that allow them to be used as appetizer cups with guacamole, pizza sauce with cheese or as a substitute for a breadstick with any kind of creamy pasta dish or filled with creamed veggies. They can be used for other types of desserts such as a bowl for yogurt or ice cream with berries and chocolate topping or even pudding too! There are variations to the recipe available for different purposes that I will share in an upcoming post!
Store plain rosettes in loosely-covered container to keep crisp for 2-3 days. For longer storage, flash freeze on cookie sheet then place in airtight container in freezer for up to 6 months. Before using frozen rosettes, warm in oven at 300°F on a cookie sheet for 5 minutes or 10 seconds in a microwave at full power.
Use the thermometer because it is very useful to maintain oil temperature. If the temp keeps fluctuating, it may be difficult to get rosettes to fall off iron easily or may brown the rosettes too dark before they are ready to fall off iron.
Downsize to smaller pot if you don’t have enough oil on hand to allow your rosette to sit in the oil level. Just be sure that it isn't so small that oil will splatter out the top easily as it will be very hot.
If your rosettes begin sticking to the iron, dip the iron in oil without batter to heat again.
Use a flour sifter to dust the tops of the rosettes with powdered sugar. It allows for a more consistent coverage.
Substitute flour with cake flour for a lighter more delicate version. Sift three times instead of just once.
When finished, hand wash irons with hot water and dish soap. Clean off excess batter with a dish brush. Rinse and let dry then store in plastic bag to reduce rusting
This recipe belonged to my Grandmother Lillian. She passed over 30 years ago so I wasn’t able to learn tips from her, therefore I also referenced Vanberia International Gifts' recipe formally doing business in Decorah, IA and adjusted the recipe for more modern tools.
The finished product. Yummy and ready to eat!
Grandma Lillian's Recipe in her own handwriting on stationary from Dr. J.J. Blodgett's office where she worked.
The rosette irons that belonged to my Great-Grandmother Dora Jacobson. The price of $1.25 is in pink on the left side of the lid.