Ingredients

  • Yields 3 Dozen Cookies
  • 2 large eggs

  • 1/2 cup 2% milk

  • 1/2 cup sparkling water

  • 1 tbsp granulated sugar

  • 1 ml vanilla extract

  • 1 cup all-purpose flour

  • pinch of ground nutmeg

  • pinch of salt

  • 6 cups vegetable oil (for frying)

  • icing sugar (for dusting)

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Recipe Courtesy of
Asian Food Network

Rosette Cookies

Delicious, with the right amount of crunch. The rosettes are best enjoyed the day they are made.
  • Hard
  • 30 min
  • 15 min
  • 15 min
  • 3 steps
  • 10 Ingredients
  • Hard
  • 3 steps
  • 10 Ingredients
  • 30 min
  • 15 min
  • 15 min

Instructions

  1. Whisk batter

    • Whisk the eggs, milk, sparkling water, sugar and vanilla in a mixing bowl. Whisk in the flour, nutmeg and salt.


  2. Preheat oil

    • Heat the oil to 350 °F (180 °C). 
    • Have ready a baking tray lined with paper towel a bamboo skewer and a slotted spoon or spider (strainer with a long handle.).


  3. Fry rosette cookies

    • Heat a rosette iron in the oil for a few seconds and then dip into the batter, taking care not to have the batter come up over the top of the iron. 
    • Submerge the iron into the oil and let cook for about 30 seconds, then, use the tip of the skewer to loosen the rosette off of the iron. 
    • Let the rosette cook for another 30 seconds, until golden brown and remove with the slotted spoon onto the baking tray to drain and cool. 
    • Repeat, being sure to keep the iron hot before dipping into the batter. Once you get started, you’ll develop a rhythm and be able to have a few rosettes cooking at once.


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Ingredients
  • Yields 3 Dozen Cookies
  • 2 large eggs

  • 1/2 cup 2% milk

  • 1/2 cup sparkling water

  • 1 tbsp granulated sugar

  • 1 ml vanilla extract

  • 1 cup all-purpose flour

  • pinch of ground nutmeg

  • pinch of salt

  • 6 cups vegetable oil (for frying)

  • icing sugar (for dusting)

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