In this dish, beer, spicy sauce, and shrimp are three of my favorite components. Beer is always cool to cook with. Just make sure to save the leftover 1/4 of the beer can!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 30 |
| Yield: | 60 rosettes |
Ingredients
- 2 large eggs
- 1 tablespoon white sugar
- ¼ teaspoon salt
- 1 cup sifted all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- vegetable oil for frying
- confectioners’ sugar for dusting
Instructions
- Gather all ingredients.
- Allrecipes/Oana Ennis
- Beat together eggs, sugar, and salt in a large bowl. Add flour, milk, and vanilla extract; beat until smooth.
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- Heat oil in a large, deep skillet to 375 degrees F (190 degrees C). Place a wire rack over paper towels.
- Heat the rosette iron in hot oil for 2 minutes. Lift the iron and let excess oil drain. Dip the iron in batter to 1/4 inch from the top of the iron, then dip the iron immediately into hot oil.
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- Fry rosette in hot oil until golden, about 30 seconds.
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- Lift the iron out; tip upside down to drain. Use a fork to push rosette off the iron onto the prepared wire rack.
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- Reheat the iron in hot oil for 1 minute; cook remaining batter. Sprinkle rosettes with confectioners’ sugar.
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- Enjoy!
- Allrecipes/Oana Ennis
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 561 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 8 g |
| Sodium | 28 mg |
| Sugars | 5 g |
| Fat | 59 g |
| Unsaturated Fat | 0 g |
Reviews
My sister brought me my mother’s rosette iron which probably hasn’t been used in 40 years and I thought it would be nice to use it to make them and bring to a family reunion gathering tomorrow, so she would be represented. She died in 2018. The recipe is super simple but there was a learning curve for sure. It takes a smooth and quick action to dip the iron and get it into the oil without some of it glopping off. After a few dips I found it necessary to stir up the batter as oil became to form droplets on the top. And keeping the cooking oil at 375 or so is key as well. I ended up with 40, not including a few googs which have been eaten already for quality control purposes. Still I think I did pretty ok for my first effort. I’ll sprinkle them with the powdered sugar just before serving tomorrow.
It is so easy but and delicious but we always had them with colored sugar on them. My aunt made them and dipped the tops in white sugar colored with food coloring in Christmas colors, beautiful.
so easy to make and so good! reminds me of Christmas with my Mom here….
I have tried several recipes, but they were not explained how each step makes the difference in success or failure! This is the best recipe I’ve ever tried, and will continue to be my “one and only” recipe for these amazingly light yet tasty cookies. Thanks so much!!
I will make these again
My family loves these and so do I because I’m not into icing type of cookies. They are into any cookies I make. As I’m making them their eating them. Happy Holidays to you all.??
Pulled out the electric fryer, my old rosette irons and followed this easy recipe. I found the technical tips from another reviewer of this recipe (THEWEEGIE) very helpful. In addition, I kept two irons heating in the oil and alternated with each pass at the batter; having a hot form always ready allowed me to move quickly.
I loved it, it was so easy. I have a double rosette iron so didn’t take long. I did change the vanilla to almond flavoring, most of my Christmas baking I use the almond instead of vanilla
It’s pretty good! A little heavy as you are using flour. Sub a box of cornstarch and it will be lighter and crispier. Also, add a tablespoon more of sugar. Good stuff!!
My mom used to make these, but we called it ‘hvorost’. This recipe and video is just what I was looking for. Turned out great! Makes a lot, too.
Loved this recipe,read many comments so felt well prepared for this my first attempt at making. Turned out great I’ve always enjoyed rosettes but was hesitant to try. Happy New Year & a new tradition for our family!!
Taste like funnel cake. Guests really liked appearance and taste.
So fun! Used my mom’s set from when I was a kid. It does take practice
These were the worst tasting cookies I have ever made…
Great recipe. Had the irons no recipe. got the recipe here and then found my recipe and its identical. love these and so do all my kids so they are so happy now
I’ve been making these with my mother for years. The are amazing to eat but back breaking to make. You have to stand by a pot of hot oil for a while making two cookies at a time. There are so worth it as they are like thin crispy funnel cakes that are amazing.
I’ll need to work on maintaining the temp, but all n’ all they are very tasty and nearly as good as I remember at carnivals as a kid. probably if I continued to tweak, they would be as good or better than the carnival.
Delicious! Just like my mom used to make. I followed the recipe exactly and dusted with powdered sugar after they cooled. Note: I let the batter chill for about an hour and let the iron sit in the hot oil in between (I have two going at once) and dip 3/4 of the iron in the batter. Once they hit the oil, they separate from the iron very easily.
Has anyone ever tried making these using goat’s milk? My wife can’t drink cow’s milk but is okay with goat. Thanks.
I thought they were kind of greasy and tasteless. They look pretty on a cookie tray, but don’t expect a taste sensation.
Grew up with Dad making these as a Christmas Eve & Christmas Morning tradition, while we aren’t Scandinavian we are from Northern Wisconsin and this is a holiday tradition. I am giving this recipe 4- stars simply because I don’t like it quite as well as the way I learned to do it with adding day old (flat) beer. It changes the flavor of the batter (cuts the sweet – which is nice if you are adding sugar & cinnamon). Also, these recipes make probably 60-80 cookies so no need to double! Best if made the same day intended to be Eaten – and they do freeze well – just pop them in the oven to rewarm / recrisp them. Make sure the iron is hot before dipping into the batter, and don’t let the batter get up over the edge of the iron. When they start to just gently flare in the oil they are done, and can easily be removed if they stick slightly the tine of a fork will pop them off. Let drain on paper towels