In large flat-bottomed bowl, beat egg slightly. Add rest of wet ingredients and mix. Measure dry ingredients into sifter. Sift flour mixture over wet mixture in bowl. Mix with wire whisk until smooth. Set bowl in refrigerator for 30 minutes. While batter is in fridge, set up your work area. In an area convenient to the stove, lay-out newspapers with paper towels covering them and cooling racks on top of all. Have a plate covered with a paper towel to place hot rosette iron. In a fryer or cast-iron skillet heat 4-inches deep oil. Place oil/candy thermometer in oil, but not touching bottom of pan. Bring oil to 365 degrees F. Remove batter from fridge. Heat rosette iron in hot oil for one minute. Remove from oil and allow excess to drip on paper towels. Place hot iron into batter. Count to ten and put battered iron into hot oil. Cook until rosette begins to brown or it releases itself from the iron. (Less intricate irons release the batter easier.) Once released, turn over with tongs. Once brown, remove from oil and cool open side down on rack over paper towels. Continue until batter is gone. Turn rosettes over and sprinkle with powdered sugar.
How to Use a Rosette Iron with Photo Instructions
NordicWare Traditional Rosette Iron
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