Rosette Cookies

Paper-thin deep-fried cookies with sprinkled with cinnamon sugar.

Course Dessert

Cuisine Mexican, Swedish

Prep Time 10

Cook Time 1

Total Time 11

Servings cookies

Calories 30kcal

Author John Kanell

Ingredients

INGREDIENTS:

For the Batter:

2 eggs
1 cup all-purpose flour 131g
2 tsp granulated sugar 11g
¼ tsp kosher salt
1 cup milk 240ml
dash of vanilla
2 cups cooking oil 480ml

For the Sugar Dust:

½ cup granulated sugar
½ tsp ground cinnamon

Instructions

INSTRUCTIONS

For the Batter:

Layer about 2 sheets of paper towels next to the stove to create drip station for the cookies.
In a medium bowl, beat the eggs with a whisk.
Pour in the sugar and milk. Mix together.
Add sifted flour and salt.
Mix and beat until you get a liquidy consistency.
Add in the vanilla.

For the Sugar Dust:

Sift sugar and cinnamon together and add to a plate.

For the Assembly:

In a pan, heat cooking oil.
Immerse the mold into the heated oil first.
Dip the mold in the batter, then back into the oil.
The batter will pull away from the mold and form a thin cookie. Let it fry on one side for 2-4 seconds, then flip it. Cook until both sides are golden.
Use a paper towel to catch the initial oil drips, then transfer each cookie to the paper towel station.
After about 2-4 seconds of cooling, dredge the cookies in the sugar mixture on the plate or dust with confectioners sugar.

Video

Notes

I made these two ways, dredged in cinnamon sugar and sprinkled with powdered sugar and cinnamon won by a nose but it's basically a tossup.

Nutrition

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