Scandinavian Rosettes - Dinner With Julie
"I’m not quite done with cookies yet, although I can’t really classify these as cookies. They’re light, airy and crisp, and taste like what I want elephant ears and other fried dough products to taste like at the Stampede, but never do. Rosettes are made by frying batter quickly on the end of a rosette iron, which I imagine aren’t found in too many kitchens. But I’d like to rectify that. It’s the sort of thing one might ask Santa to tuck in one’s stocking – they’re inexpensive, and worth it for the..."
INGREDIENTS
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2 large eggs
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2 Tbsp sugar
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1 cup milk
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1 tsp vanilla
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1 cup all-purpose flour
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1/4 tsp salt
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canola oil, for cooking
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icing sugar, for dusting
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