Rosette Cookies
Paper-thin deep-fried cookies with sprinkled with cinnamon sugar.
- Prep time
- 10 min
- Cook time
- 1 min
- Yield
- 45 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- ½ cup granulated sugar
- ½ tsp ground cinnamon
Instructions
- 1
For the Batter:
- 2
Layer about 2 sheets of paper towels next to the stove to create drip station for the cookies.
- 3
In a medium bowl, beat the eggs with a whisk.
- 4
Pour in the sugar and milk. Mix together.
- 5
Add sifted flour and salt.
- 6
Mix and beat until you get a liquidy consistency.
- 7
Add in the vanilla.
- 8
For the Sugar Dust:
- 9
Sift sugar and cinnamon together and add to a plate.
- 10
For the Assembly:
- 11
In a pan, heat cooking oil.
- 12
Immerse the mold into the heated oil first.
- 13
Dip the mold in the batter, then back into the oil.
- 14
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.
- 15
Use a paper towel to catch the initial oil drips, then transfer each cookie to the paper towel station.
- 16
After about 2-4 seconds of cooling, dredge the cookies in the sugar mixture on the plate or dust with confectioners sugar.