ST. PATRICKS DAY (33)
|EVERY FEW MINUTES|
1/2 cup milk
1 teaspoon sugar
1/4 teaspoon salt
2/3 cup sifted flour
1 tablespoon light olive oil or melted butter
shortening or peanut oil for deep frying
This recipe requires the use of rosette irons, which are a cookie making tool that resembles a branding iron in various interchangeable shapes that is dipped into a batter and fried to make light and crispy puffed cookies, traditionally served during the holidays.
Beat the egg and milk until well combined, but not for too long or the butter will blister when cooked. Add sugar, salt and 1 tablespoon of light olive oil or melted butter.
Note: Light olive oil is sometimes also called "extra fine". Any light vegetable oil may also be used.
In a mixer, pour mixture into the flour while beating, to make a smooth, thin batter with the consistency of heavy cream.
In a deep fryer, heat several inches of oil or shortening to 375F. Dip the rosette iron into the hot oil until the iron is hot. Dip the hot iron into the batter until three quarters submerged (no more). Let batter sit on hot iron momentarily, then put the batter-covered iron into the hot oil to cook until golden brown (about 40 seconds).
Using a butter knife (or any dull knife), gently remove the rosette from the iron onto paper towels and dust immediately with powdered sugar.
Cooks Tips: If the iron is too hot, the batter won't stick to it. If the cookies brown too quickly, lower the heat. The heat of the oil may need to be adjusted for best results, so it helps to use a deep frying or candy thermometer.
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